Ingredients
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
Preparation
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
