Serves: 8
Total Calories: 159
In a small pan, boil and reduce the wine, tarragon, and peppercorns (optional) to about 1 Tbs. of liquid.
Mix 1 recipe of Hollandaise sauce together. Add the wine reduction to the sauce and stir until combined. For a tomato Béarnaise; add 2 Tbs. catsup to the final sauce and mix well. This is a different variation of the classic sauce. Serve over fish, filet mignon, etc.
This Béarnaise Sauce recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.
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