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

1. 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.
2. 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.

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