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Categories:
mustard lemon juice ketchup onion Tabasco sauce chili sauce parsley tarragon garlic juice anchovy butter olive oil pepper curry powder mayonnaise white wine tarragon vinegar shallots white peppercorns tarragon chervil parsley packets egg yolks salt butter
Viewed: 28 - Published at: 9 years agoIngredients
- 2 teaspoons dijon mustard
- 2 tablespoons lemon juice
- 1 cup ketchup
- 1 head onion, medium grated
- 3 dashes tabasco sauce
- 3 tablespoons chili sauce
- 1 tablespoon parsley, chopped
- 1/2 teaspoon tarragon, dried
- 3 dashes garlic juice
- 2 ounces anchovy fillets (canned)
- 1/2 cup butter, softened
- 2 tablespoons olive oil
- 1/8 teaspoon pepper, grated
- 2 tablespoons curry powder
- 1/2 cup mayonnaise
- 1/4 cup white wine
- 2 tablespoons tarragon vinegar
- 1 tablespoon shallots, finely chopped
- 2 pieces white peppercorns, crushed
- 2 sprigs tarragon, chopped
- 1 sprig chervil
- 1 sprig parsley, minced
- 3 packets egg yolks
- 1/4 teaspoon salt
- 3/4 cup butter
Method
- For Sharp tomato sauce, combine ingredients up to anchovy fillets and blend in food processor
- For anchovy butter, combine anchovy, 1/2 c butter, olive oil and pepper
- For curry sauce, combine curry powder and mayo to taste
- For bearnaise step 1: combine in top of double boiler white wine, tarragon vinegar, shallots, peppercorns, tarragon, chervil and parsley
- For bearnaise step 2: Cook over direct heat until reduced by half, strain if necessary and cool
- For bearnaise step 3: Have ready in blender the seasoned vinegar, egg yolks and 1/2 tsp salt
- For bearnaise step 4: heat 3/4 c butter to bubbling but not brown. Cover blender and turn on high. After 3 seconds, remove lid and pour butter into mixture in steady stream while blender is still on high (takes ~ 3o sec) If sauce not done, blend another 5 seconds
