Sauces: Bernaise sauce by Recipe Cottage

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	Bernaise sauce

		1/4 cup dry white wine 1/4 cup wine vinegar 1 tablespoon minced shallots or onions 1 teaspoon tarragon 1 teaspoon chervil freshly ground black pepper 3 egg yolks 1 cup butter melted 1 tablespoon fresh minced tarragon or parsley Combine wine, vinegar, shallots, dried herbs and pepper in a small saucepan. Cook over low heat until the liquid has reduced to about half. Strain and cool. Put the egg yolks into the double boiler. Beat until frothy. Beat in vinegar mixture. Place pan over hot but not boiling water and do not let the water touch top pan. Add the butter slowly, about a teaspoonful at a time, beating contantly. Add additional pepper and a pinch of salt if desired. Stir in the fresh tarragon or parsley before serving. Tomato and Caper Sauce 2-6 ounce cans tomato past 1 cup beef broth 1 teaspoon caper juice 1 tablespoon Worcestershire sauce 1 teaspoon salt freshly ground black pepper dash of cayenne pepper 2 tablespoons capers Combine all ingredients except the capers in a saucepan. Bring to a boil over moderate heat stirring constantly. Reduce heat and simmer for 10 minutes. Stir in capers. Serve hot or cold. Mustard Sauce 1 1/2 cups prepared mustard 1/2 cup dry white wine 2 tablespoons sugar 1 teaspoon salt 2 tablespoons flour 1/4 cup water Combine mustard, wine, sugar and salt in a saucepan. Bring to a boil over moderate heat, stirring constantly. Mix flour in water and stir into mustard mixture. Reduce heat and simmer for 10 minutes or until thickened, stirring constantly. Serve hot or cold. Herb Sauce 2 egg yolks 2 tablespoons lemon juice 1 teaspoon salt freshly ground black pepper 1 1/2 cups salad oil 1/2 cup chopped chives 1/2 cup chopped fresh parsley 1 tablespoon grated onion Beat egg yolks until frothy. Beat in lemon juice, salt and pepper. Beat in the oil, about a teaspoonful at a time, until about one half cup has been added. Then add the rest of the oil, about a tablespoonful at a time, beating until the mayonnaise is thick. Stire in chives, parsley and onion. Chill until ready to serve. Horseradish sauce 1/4 cup prepared horseradish 1 pint sour cream 2 tablspoons lemon juice Dash of Tabasco sauce 1 teaspoon salt Combine all ingredients stirring until thoroughly mixed. Chill until ready to serve. Barbecue sauce 2 cups tomato catsup 2 tablespoons wine vinegar 2 tablespoons soy sauce 1 tablespoon brown sugar dash of Tabasco sauce Combine ingredients in a saucepan. Bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer for 10 minutes. Serve hot or cold.