Recipe - Dads Greatest Fondue Sauces

HOLLANDAISE SAUCE
4 Egg Yolks
One half teaspoon Salt
One half teaspoon Dry Mustard
1 tablespoon Lemon Juice
1 ds Tabasco Sauce
One fourth pound Butter; Melted

BEARNAISE SAUCE
1 cup Dry White Wine
2 tablespoon Tarragon Vinegar
4 Sprigs Parsley
3 lg Onion Slices
1 teaspoon Tarragon
1 teaspoon Chervil
2 Whole Peppercorns
Three fourths cup Hollandaise Sauce

CREAMY HORSERADISH SAUCE
1 cup Dairy Sour Cream
3 tablespoon Prepared Horseradish;
Drained
One fourth teaspoon Salt
1 ds Paprika

TOMATO STEAK SAUCE
8 ounce Seasoned Tomato Sauce
1/3 cup Bottled Steak Sauce
2 tablespoon Brown Sugar
2 tablespoon Salad Oil

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 One fourth cups.

Tomato Steak Sauce: Combine all ingredients. Heat to boiling. Serve hot.
Makes 1 One half 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 EATL Digest by "(Jeannine M. Lutz)" KnotAClew@AOL.COM on Nov
22, 1997