|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 2g||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.|
This recipe has all the tangy, tarragon flavor of real Béarnaise but none of the butter that's in the original sauce. Like the classic, this much lighter version is still great with steak, chicken, and salmon.
- 4 egg yolks
- 1 tablespoon tarragon mustard (or 2 teaspoons Dijon and 1 tablespoon fresh, minced tarragon)
- 1 teaspoon black pepper
- 1 1/2 tablespoons white wine vinegar (or tarragon vinegar)
- 1 tablespoon water
- salt (to taste)
- Optional: 1/2 tablespoon shallots (finely minced)
- Optional: 1 pinch cayenne pepper
- Optional: 1 tablespoon tarragon (fresh, chopped)
Add all ingredients, except the salt, to a stainless steel mixing bowl. Place the bowl over a saucepan with about an inch of water boiling in it (a "double boiler"), or simply place the bowl over the lowest flame setting. You can raise and lower the bowl to control the heat.
Whisk until the mixture thickens, becomes light and foamy, and is barely hot to the touch. If you cook too long, it will get very thick and start to stick to the bowl. Remove from heat, add salt to taste, and serve immediately.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.