Bearnaise Sauce

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2 users rated this recipe an average rating of 3.5
Makes:
12 servings
Serving Size:
1 tablespoon
Yields:
3/4 cup
Start to Finish:
15 mins
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Bearnaise Sauce

Ingredients
1/2
cup butter
3
tablespoons white wine vinegar
1
teaspoon finely chopped green onion
1
teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1/4
teaspoon snipped fresh chervil or pinch dried chervil, crushed
1/8
teaspoon white pepper
4
beaten egg yolks
1
tablespoon water

Directions

  1. Cut butter into thirds; bring it to room temperature. In a small saucepan combine vinegar, green onion, tarragon, chervil, and pepper. Bring to boiling; boil, uncovered, on high for 2 minutes or until reduced by about half.
  2. In the top of a double boiler combine vinegar mixture, egg yolks, and water. Add a piece of the butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir until sauce is thickened (1 to 2 minutes more). Immediately remove saucepan from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Serve with beef, pork, or poultry. Makes 3/4 cup sauce (twelve, 1-tablespoon servings).

Nutrition Facts

(Bearnaise Sauce)
    Per serving:
  • 88 kcal cal.,
  • 9 g fat
  • (5 g sat. fat,
  • 92 mg chol.,
  • 92 mg sodium,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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