Number Of Ingredients 25
Steps:
- 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
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