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Ингредиенты
- 4 x Egg Yolks
- 1/2 tsp Salt
- 1/2 tsp Dry Mustard
- 1 Tbsp. Lemon Juice
- 1 dsh Tabasco Sauce
- 1/4 lb Butter, Melted
- 1 c. Dry White Wine
- 2 Tbsp. Tarragon Vinegar
- 4 sprg Parsley
- 3 lrg Onion Slices
- 1 tsp Tarragon
- 1 tsp Chervil
- 2 whl Peppercorns
- 3/4 c. Hollandaise Sauce
- 1 c. Dairy Lowfat sour cream
- 3 Tbsp. Prepared Horseradish, Liquid removed
- 1/4 tsp Salt
- 1 dsh Paprika
- 8 ounce Seasoned Tomato Sauce
- 1/3 c. Bottled Steak Sauce
- 2 Tbsp. Brown Sugar
- 2 Tbsp. Salad Oil
Инструкции
- Hollandaise Sauce: Put egg yolks, salt, mustard, lemon juice and tabasco sauce into blender, cover and turn control to high. Remove feeder cap and pour butter in a steady stream till mix is completely emulsified. This may be kept hot over warm water in a bowl. Don't let water boil.
- Bearnaise Sauce: Mix all ingredients except hollandaise sauce in sauepan.
- Bring to a boil and cook till reduced to 2/3 volume. Pour into blender, add in hollandaise sauce, cover and process on high till well blended. Cold.
- Serve with meat or possibly fish.
- Creamy Horseradish Sauce: Combine all ingredients. Chill.
- Makes 1 1/4 c..
- Tomato Steak Sauce: Combine all ingredients. Heat to boiling. Serve warm.
- Makes 1 1/2 c..
- NOTES : When we have beef fondue, Dad makes the sauces. Along with Bearnaise, Creamy Horseradish Sauce, and Warm Tomato Steak Sauce, we purchase a bottle of Sweet & Sour Sauce. What more could you want Heaven!!
