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

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