Bearnaise sauce for meat fondue

Yield: 1 Servings

Measure Ingredient
2 tablespoons Dry white wine
2 tablespoons Tarragon vinegar
4 Sprigs parsley
1 small Onion -- quartered
½ teaspoon Tarragon
½ teaspoon Chervil
2 Peppercorns
4 Egg yolks
½ teaspoon Dry mustard
2 teaspoons Lemon juice
dash Tabasco sauce -- or
½ cup Butter -- melted

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@...> Recipe By :

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