Instructions: Hollandaise Sauce: Put egg yolks, salt, mustard, lemon juice and tabasco sauce into blender, cover and turn control to high. Remove feeder cap and pour butter in a steady stream until mixture is completely emulsified. This may be kept warm over hot water in a bowl. Do not let water boil.

Bearnaise Sauce: Mix all ingredients except hollandaise sauce in sauepan.

Bring to a boil and cook until reduced to 2/3 volume. Pour into blender, add hollandaise sauce, cover and process on high until well blended. Cool.

Serve with meat or fish.

Creamy Horseradish Sauce: Combine all ingredients. Chill.

Makes 1 1/4 cups.

Tomato Steak Sauce: Combine all ingredients. Heat to boiling. Serve hot.

Makes 1 1/2 cups.

NOTES : When we have beef fondue, Dad makes the sauces. Along with Bearnaise, Creamy Horseradish Sauce, and Hot Tomato Steak Sauce, we purchase a bottle of Sweet & Sour Sauce. What more could you want? Heaven!!

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