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 2/3 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 1 1/4 cups. Tomato Steak Sauce: Combine all ingredients. Heat to boiling. Serve hot. Makes 1 1/2 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)"
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|Serving Size: 1 Serving (1568g)|
|Recipe Makes: 1|
|Calories from Fat: 3359 (79%)|
|Amt Per Serving||% DV|
|Total Fat 373.3g||498 %|
|Saturated Fat 188.7g||943 %|
|Monounsaturated Fat 122.3g|
|Polyunsanturated Fat 39g|
|Cholesterol 7287.5mg||2242 %|
|Sodium 3053.5mg||105 %|
|Potassium 2497.7mg||66 %|
|Total Carbohydrate 126.6g||37 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 113g|
|Protein 100.4g||143 %|
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Calories per serving: 4228
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