Nutritional Guidelines (per serving) | |
---|---|
209 | Calories |
21g | Fat |
1g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 10 servings | |
Amount per serving | |
Calories | 209 |
% Daily Value* | |
Total Fat 21g | 27% |
Saturated Fat 12g | 61% |
Cholesterol 139mg | 46% |
Sodium 69mg | 3% |
Total Carbohydrate 1g | 1% |
Dietary Fiber 0g | 1% |
Protein 4g | |
Calcium 37mg | 3% |
*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.
Ingredients
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 2 tablespoons shallots (minced)
- 3 tablespoons tarragon (fresh, chopped)
- salt to taste (kosher)
- black pepper to taste
- 3 extra large egg yolks
- 2 sticks unsalted butter (melted)
Steps to Make It
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Gather the ingredients.
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Combine the vinegar, white wine, shallots, 1 tablespoon chopped tarragon, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small saucepan.
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Bring to a boil and simmer over medium heat for 5 minutes until the mixture is reduced to a few tablespoons. Cool slightly.
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Transfer the cooled mixture with the egg yolks and 1 teaspoon salt into a blender. Blend 30 seconds.
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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.
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If the sauce is too thick, add a tablespoon of white wine to thin.
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Serve immediately and enjoy!
Tip
- 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.