This is a full-flavored rich pizza sauce that I have been making for over 20 years, the longer you simmer this sauce the thicker and richer it will be --- this sauce freezes very well and even tastes better if made a day ahead and left in the fridge overnight to blend flavors --- also see my recipe#232188
Open a bottle of Merlot or Cabernet Sauvignon, reserve one cup for cooking, enjoy the rest with your S.O. or your dinner guests!!! This spectacular sauce can be made in advance & reheated to serve with roast beef or a steak!!!
For those that must sauce their filet but are not willing to sacrifice their good wine, this recipe is amazing. I would venture to say that it will meet, if not rival, your favorite restaurant's offerings.
My recipe calls for cracked black pepper, but I also like to use coarsely chopped peppercorns as an alternative. Additionally, substituting toasted fennel seeds for the rosemary works very well. Cooking time is approximate.
This quick and easy microwave hollandaise sauce is absolutely wonderful served drizzled over Eggs Benedict Casserole recipe #121583 (I suggest making double the amount of sauce for the Eggs Benedict Casserole, as it's so yummy!), over asparagus spears or your favorite vegetables, or with seafood etc. Delicious! A delightfully easy microwave recipe that I am so happy to have discovered--from the newspaper.