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BEARNAISE ; 7 dry white wine teaspoon rae
tablespoons tarragon vinegar teaspoon chervi
SAUCE 4 sprigs parsley 2 peppercorns
3 shallots or onion slices 34 cup Hollandaise sauce

Mix all ingredients except Hollandaise in saucepan, bring to a boil and cook until
reduced to %4 volume. Pour into OSTERIZER container, add Hollandaise Sauce,
cover and process at MIX until well blended. Serve on meat or fish.

Yield: 2 cups

FRESH 1 cup horse-radish root, cut in 1 to 2 tablespoons sugar

V2” cubes Yq teaspoon salt
HORSE-RADISH % cop white vinegar :

Put all ingredients into OSTERIZER container, cover and process at BLEND until
finely grated.

Yield: about 1% cups

HORSE-RADISH : slice cov dimhie me Vy om ry salt
; cup prepared horse-radis ash of cayenne
SAUCE V5 i: light cream V2 cup heavy cream

1 tablespoon sugar

Blender-crumb bread. Empty into a bowl, add horse-radish, light cream, sugar, salt
and cayenne. Let stand until crumbs are soft. Blender-whip cream and fold in horse-
radish mixture. Refrigerate.

Yield: 2 cups

REMOULADE : red caso be: er sasoee dried chervil
ablespoons mi ablespoons capers
SAUCE 1% teaspoons dried parsley 1 large dill pickle, cut in 1” pieces

11% teaspoons dried tarragon

Put all ingredients except capers and pickle into OSTERIZER container, cover and
process at WHIP until well mixed. Use a rubber spatula to help keep ingredients
flowing to blades. Stop OSTERIZER Blender, add capers and pickle, cover and
process at CHOP until pickle is finely chopped. Serve with seafood or sliced, cold
meats.

Yield: about 1 cup

SAUCE VERTE Yq cup oil 2 tablespoons chives or
Ya cup washed spinach leaves scallions —
V2 cup parsley sprigs 1% Cups mayonnaise

1 clove garlic

Put all ingredients except mayonnaise into OSTERIZER container, cover and process
at BLEND until vegetables are very finely chopped and mixture is bright green. Fold
into mayonnaise. Chill before serving over cold fish and seafood.
Yield: about 2 cups
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