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For the sake of consistency, the American values of non-metric units will be used. Thus, there are six teaspoons to the fluid ounce, and just under 30 fluid ounces per gram.
Passion Fruit Bearnaise Sauce, by Teucer
2 purple passion fruits 1 tsp lemon juice 3 egg yolks 3/4 c butter
Puree the passion fruits. Wrap the pulp in cheesecloth and squeeze it into a bowl. Clean out the blender and put into it the passion fruit juice, the lemon juice, and the egg yolks.
Bring the butter to a boil.
Puree the contents of the blender for 35 seconds. Starting after five seconds, slowly add the butter over the course of the remaining time. Immediately stop the blender and serve over fresh-grilled ribeye steaks.
Author's notes: It's been a year since I made this, so I can't say for certain that I wrote down the proportions correctly.