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Dad’s Greatest Fondue Sauces

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CATEGORY CUISINE TAG YIELD
Seafood, Eggs, Dairy Condiment, Rice, Sauces, Sauces and, Seafood 1 Servings

INGREDIENTS

4 Egg Yolks
1/2 t Salt
1/2 t Dry Mustard
1 T Lemon Juice
1 ds Tabasco Sauce
1/4 lb Butter, Melted
1 c Dry White Wine
2 T Tarragon Vinegar
4 Sprigs Parsley
3 Onion Slices
1 t Tarragon
1 t Chervil
2 Whole Peppercorns
3/4 c Hollandaise Sauce
1 c Dairy Sour Cream
3 T Prepared Horseradish
Drained
1/4 t Salt
1 ds Paprika
8 oz Seasoned Tomato Sauce
1/3 c Bottled Steak Sauce
2 T Brown Sugar
2 T Salad Oil

INSTRUCTIONS

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

A Message from our Provider:

“There has to be more to life . . .”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2108
Calories From Fat: 1374
Total Fat: 156.5g
Cholesterol: 1004.1mg
Sodium: 5180.6mg
Potassium: 2727.9mg
Carbohydrates: 120.9g
Fiber: 21.6g
Sugar: 63.2g
Protein: 33.5g


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