Bearnaise sauce for meat fondue
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Bearnaise sauce for meat fondue
  Meat    Sauces    Fondue  
Last updated 6/12/2012 1:07:49 AM. Recipe ID 34000. Report a problem with this recipe.
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      Title: Bearnaise sauce for meat fondue
 Categories: Fondue, Sauces
      Yield: 1 Servings
 
      2 tb Dry white wine
      2 tb Tarragon vinegar
      4    Sprigs parsley
      1 sm Onion  -- quartered
    1/2 ts Tarragon
    1/2 ts Chervil
      2    Peppercorns
      4    Egg yolks
    1/2 ts Dry mustard
      2 ts Lemon juice
        ds Tabasco sauce -- or
           Equivalent
    1/2 c  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.
  




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Recipe ID 34000 (Apr 03, 2005)

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