Bearnaise Sauce


Makes: 12 servings Serving size: 1  tablespoon Yield: 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 88,
  • Fat, total (g) 9,
  • chol. (mg) 92,
  • sat. fat (g) 5,
  • pro. (g) 1,
  • vit. A (RE) 206,
  • sodium (mg) 92,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet
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