Bearnaise sauce

A classic sauce made with eggs, white wine or white tarragon vinegar, fresh tarragon and chervil. The recipe actually starts with a basic hollandaise then the herb/wine reduction is added to make Bearnaise. The sauce is used as an accompaniment to meat, fish, eggs and vegetables.

Quick Recipe
Use premade hollandaise sauce, then combine 1/4 cup White Wine Vinegar, 1/4 cup Dry White Wine, 1 TBSP Minced Shallots, 1 TBSP Dried Tarragon, Salt and Pepper, 2 TBSP Minced Fresh Tarragon. Heat in pan until reduced to 2 tablespoons. Add to warmed hollandaise.

See recipe above OR substitute hollandaise sauce