Dad's greatest fondue sauces
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Egg Yolks | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dry Mustard |
| 1 | tablespoon | Lemon Juice |
| 1 | dash | Tabasco Sauce |
| ¼ | pounds | Butter; Melted |
| 1 | cup | Dry White Wine |
| 2 | tablespoons | Tarragon Vinegar |
| 4 | Sprigs Parsley | |
| 3 | larges | Onion Slices |
| 1 | teaspoon | Tarragon |
| 1 | teaspoon | Chervil |
| 2 | Whole Peppercorns | |
| ¾ | cup | Hollandaise Sauce |
| 1 | cup | Dairy Sour Cream |
| 3 | tablespoons | Prepared Horseradish; Drained |
| ¼ | teaspoon | Salt |
| 1 | dash | Paprika |
| 8 | ounces | Seasoned Tomato Sauce |
| ⅓ | cup | Bottled Steak Sauce |
| 2 | tablespoons | Brown Sugar |
| 2 | tablespoons | Salad Oil |
Directions
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 ⅔ 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 1¼ cups.
Tomato Steak Sauce: Combine all ingredients. Heat to boiling. Serve hot.
Makes 1 ½ 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@...> on Nov 22, 1997