| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Condiment, Rice, Sauces, Sauces and, Seafood | 1 | Servings | |
INGREDIENTS
| 4 | Egg Yolks | |
| 1/2 | ts | Salt |
| 1/2 | ts | Dry Mustard |
| 1 | tb | Lemon Juice |
| 1 | ds | Tabasco Sauce |
| 1/4 | lb | Butter; Melted |
| 1 | c | Dry White Wine |
| 2 | tb | Tarragon Vinegar |
| 4 | Sprigs Parsley | |
| 3 | lg | Onion Slices |
| 1 | ts | Tarragon |
| 1 | ts | Chervil |
| 2 | Whole Peppercorns | |
| 3/4 | c | Hollandaise Sauce |
| 1 | c | Dairy Sour Cream |
| 3 | tb | Prepared Horseradish; Drained |
| 1/4 | ts | Salt |
| 1 | ds | Paprika |
| 8 | oz | Seasoned Tomato Sauce |
| 1/3 | c | Bottled Steak Sauce |
| 2 | tb | Brown Sugar |
| 2 | tb | Salad Oil |
INSTRUCTIONS
HOLLANDAISE SAUCE BEARNAISE SAUCE CREAMY HORSERADISH SAUCE TOMATO STEAK SAUCE 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 until mixture is completely emulsified. This may be kept warm over hot water in a bowl. Do not let water boil. Bearnaise Sauce: Mix all ingredients except hollandaise sauce in sauepan. Bring to a boil and cook until reduced to 2/3 volume. Pour into blender, add hollandaise sauce, cover and process on high until well blended. Cool. Serve with meat or fish. Creamy Horseradish Sauce: Combine all ingredients. Chill. Makes 1 1/4 cups. Tomato Steak Sauce: Combine all ingredients. Heat to boiling. Serve hot. Makes 1 1/2 cups. NOTES : When we have beef fondue, Dad makes the sauces. Along with Bearnaise, Creamy Horseradish Sauce, and Hot Tomato Steak Sauce, we purchase a bottle of Sweet & Sour Sauce. What more could you want? Heaven!! Recipe by: Jim Lutz Posted to EAT-L Digest by "(Jeannine M. Lutz)" <KnotAClew@AOL.COM> on Nov 22, 1997
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