Total Calories: 989
* "May be made aheadŠserve three or four at a fondue dinner." Béarnaise Sauce: * Place egg yolks, vinegar and salt in a blender container. Turn on high speed add a little melted butter and allow it to blend. Add the remaining butter very slowly in a stream blend until thick and well combined. Stir in remaining ingredients. Hollandaise Sauce: Follow recipe for Béarnaise Sauce, substituting 2 tablespoons lemon juice for vinegar.
Sweet-Sour Sauce: Heat together 1/2 cup firmly packed brown sugar, 1/2 cup pineapple juice, 1/4 cup vinegar and 1 teaspoon salt. Combine 1 tablespoon cornstarch and 2 tablespoons water add to hot mixture and cook until thick and clear. Cool. Add a few chunks of pineapple, if desired.
Garlic Sauce: Mix 1/2 cup melted butter with 1 tablespoon finely minced fresh parsley and 1 clove finely minced garlic.
Sour Cream-Horseradish Sauce: Combine 1 cup dairy sour cream, 2 tablespoons horseradish, 1 tablespoon lemon juice, 1/4 teaspoon Worcestershire sauce. Salt and pepper to taste.
Tangy Mayonnaise: Combine 1/2 cup mayonnaise with 2 tablespoons creamy French dressing and 4 teaspoons grated Parmesan cheese.
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