Sauces For Beef Fondue

1. 1

   For Sharp tomato sauce, combine ingredients up to anchovy fillets and blend in food processor

2. 2

   For anchovy butter, combine anchovy, 1/2 c butter, olive oil and pepper

3. 3

   For curry sauce, combine curry powder and mayo to taste

4. 4

   For bearnaise step 1: combine in top of double boiler white wine, tarragon vinegar, shallots, peppercorns, tarragon, chervil and parsley

5. 5

   For bearnaise step 2: Cook over direct heat until reduced by half, strain if necessary and cool

6. 6

   For bearnaise step 3: Have ready in blender the seasoned vinegar, egg yolks and 1/2 tsp salt

7. 7

   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

* Per serving · 4 servings · Values may vary.

No additional tips available.