Name: Bearnaise Sauce for Meat Fondue
Ingredients: 2 tb Dry white wine; 2 tb Tarragon vinegar; 4 Sprigs parsley; 1 sm Onion -- quartered; 1/2 ts Tarragon; 1/2 ts Chervil; 2 Peppercorns; 4 Egg yolks; 1/2 ts Dry mustard; 2 ts Lemon juice; ds Tabasco sauce -- or; Equivalent; 1/2 c Butter -- melted

CATEGORY	CUISINE	TAG	YIELD
Eggs		Fondue, Sauces	1	Servings

INGREDIENTS

2	tb	Dry white wine
2	tb	Tarragon vinegar
4		Sprigs parsley
1	sm	Onion — quartered
1/2	ts	Tarragon
1/2	ts	Chervil
2		Peppercorns
4		Egg yolks
1/2	ts	Dry mustard
2	ts	Lemon juice
	ds	Tabasco sauce — or
		Equivalent
1/2	c	Butter — melted

INSTRUCTIONS

Put wine, vinegar, parsley and onion into a blender;  process briefly.  (If
your blender has a grate setting, process for two pulses on grate.)   Pour
the wine and vinegar mixture into a small saucepan; add tarragon, chervil
and peppercorns. Bring to a boil; cook until the liquid has completely
evaporated.  Return to the blender container.  Add egg yolks, dry mustard,
lemon juice and tabasco.  Cover and process;  Remove the feeder cap from
the blender lid and pour the melted butter in a steady stream while the
blender continues to run, until the sauce is emulsified. Serve warm.
Makes 1 cup.
Posted to EAT-L Digest - 29 May 96
Date:    Wed, 29 May 1996 23:08:55 -0400
From:    "Ilene D. Warfield" <IWarfield2@AOL.COM>
Recipe By     :

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