| Béarnaise Sauce |
| |
| 1/2 cup |
|
white wine |
|
| 1 Tbs |
|
finely chopped shallots or scallions |
|
| 1/2 tsp |
|
chopped fresh tarragon (to taste) |
|
| 3 |
|
(or 4) egg yolks |
|
| 1/2 tsp |
|
salt |
|
| 1/2 cup |
|
butter |
|
|
|
|
| |
| 1 |
Combine wine, shallots and tarragon, and cook until wine is reduced to a mere glaze. Combine egg yolks and salt in blender. |
| 2 |
Slowly pour glaze in blender, blending as it is poured. Heat butter until bubbling hot. Turn on blender again and gradually pour melted butter in steady stream until sauce thickens. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
270.47 |
|
| Calories From Fat |
|
237.11 |
|
| |
|
% Daily Value |
| Total Fat 26.88g |
|
41% |
|
| Saturated Fat 15.52g |
|
77% |
|
| Cholesterol 221.60mg |
|
73% |
|
| Sodium 301.06mg |
|
12% |
|
| Potassium 57.13mg |
|
1% |
|
| Carbohydrates 1.00mg |
|
0% |
|
| Dietary Fiber 0.01g |
|
0% |
|
| Protein 2.47g |
|
4% |
|
|
|
| |
| Cooking Tips |
| Additional tarragon or parsley may be folded into sauce. Excellent on broiled beef, fish or eggs. |
| |
| Recipe Type |
| Sauce |
| |
| Recipe Source |
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