Soups And Sauces
Easy Herb Bernaise Sauce & Quick Madeira Sauce
Ingredients
- ½ cup bernaise dry white wine
- ½ cup bernaise parsley sprigs
- ¼ cup bernaise white vinegar
- 1 bernaise small onion, quartered
- 2 clove bernaise garlic
- 2½ tsp bernaise dried tarragon leaves, crushed
- 1 tsp bernaise dried marjoram leaves, crushed
- a dash, bernaise pepper
- 1 cup bernaise low-fat yogurt
- 1 can 10 oz, madeira broth
- ⅓ cup madeira Madeira or Port wine, plus 1 Tbsp
- 2 tsp madeira cornstarch
Method
- Easy Herb Bernaise Sauce: Place all ingredients in a blender except the yogurt. Blend on high until smooth. Stir over medium heat until reduced to 1/3 cup; strain. Return to the saucepan and stir in the yogurt over low heat just until warm. Makes 1 1/4 cups.
- Quick Madeira Sauce: Combine the broth and 1/3 cup wine in a saucepan. Bring to a boil and reduce rapidly to 1 cup. Mix the remaining wine with the cornstarch and stir into the sauce. Cook on medium until thick. Makes 1 cup (1 Tbsp = 10 calories).
Notes
Rosauers recipe card SA-42, Special Diet. Two sauces on one card.
Original card
The recipe above was transcribed from this scan of Vera’s original card.