"egg-and-butter sauce," 1877, from French sauce b
here is the perhaps most obviously of all the hollandaise sauce variants. Its fashioned with a wine and vinegar reduction, egg yolks, butter and flavored with tarragon or any other herbs. This sauce tends to make a good companion to grilled meat and fish.
a sauce like hollandaise but created using white wine and tarragon and shallots in place of lemon liquid