Bearnaise Sauce for Meat Fondue

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Try this Bearnaise Sauce for Meat Fondue recipe, or contribute your own.


4 Sprigs parsley
2 Peppercorns
4 Egg yolks
1/2 c Butter; melted
1/2 ts Dry mustard
2 ts Lemon juice
1 sm Onion; quartered
ds Tabasco sauce
1/2 ts Tarragon
1/2 ts Chervil
2 tb Tarragon Vinegar
2 tb Dry white wine

Original recipe makes 1



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" Recipe By :

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