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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