Recipe - Bearnaise Sauce For Meat Fondue

2 tablespoon Dry white wine
2 tablespoon Tarragon vinegar
4 Sprigs parsley
1 small Onion quartered
One half teaspoon Tarragon
One half teaspoon Chervil
2 Peppercorns
4 Egg yolks
One half teaspoon Dry mustard
2 teaspoon Lemon juice
ds Tabasco sauce or
Equivalent
One half cup 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.

Posted to EATL Digest 29 May 96

Date: Wed, 29 May 1996 23:08:55 0400

From: "Ilene D. Warfield" IWarfield2@AOL.COM

Recipe By :