|Nutritional Guidelines (per serving)|
|Servings: Serves 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 1g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bearnaise sauce is virtually the same as hollandaise sauce except that the vinegar and tarragon replace the lemon. You could certainly make your Bearnaise in a saucepan, but why bother when this version from tastes exactly the same? This exquisite sauce is perfect for steak.
Combine the vinegar, white wine, shallots, 1 tablespoon chopped tarragon, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small saucepan.
Bring to a boil and simmer over medium heat for 5 minutes until the mixture is reduced to a few tablespoons. Cool slightly.
Transfer the cooled mixture with the egg yolks and 1 teaspoon salt into a blender. Blend 30 seconds.
With the blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons tarragon leaves and blend for only a second.
If the sauce is too thick, add a tablespoon of white wine to thin.
- You can also make the sauce an hour ahead. Keep it in the blender and just before serving, add 1 tablespoon of very hot water and blend a few seconds.