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Bearnaise Sauce for Meat Fondue

Bearnaise Sauce for Meat Fondue comes together with Dry White Wine, Tarragon Vinegar, Parsley, Onion Quartered, and Tarragon. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 2 tbsp
• 4 sprig
• 1
• 1/2 tsp
• 1/2 tsp
• 2
• 4
• 1/2 tsp
• 2 tsp
• dash Hot Sauce
• Equivalent
• 1/2 cup

Method (preview)

1. 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.

2. 2

   Bring to a boil; cook until the liquid has completely evaporated.

3. 3

   Return to the blender container.

4. 4

   Add egg yolks, dry mustard, lemon juice and tabasco.

5. 5

   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.

6. 6

   Serve warm.

7. 7

   Posted to EAT-L Digest - 29 May 96