|Clarified butter||16 Ounce|
|White wine||4 Tablespoon|
|Lemon||2 , juiced|
Add wine and lemon juice, slightly warm, then add egg yolks.
Whisk over bain marie (double boiler) until thick.
Remove from heat and add clarified butter while continuously whisking, then add seasoning.
Bear-naise - Reduction of shallots and tarragon vinegar, then add fresh tarragon and chervil.
- Broiled meats, fish and poultry.
Choron = Bear-naise with tomato puree.
- Broiled meats and poultry.
Maltaise = Orange juice (received its name from Maltese Islands and Blood Orange).
-Chicken, fish and vegetables.
Chantilly or Mousseline = Add stiff whipped cream.
- Broiled fish, vegetables and chicken.
Noisette = Add 2 1/2 ounces hazelnut butter.
- Great for poached salmon or trout.
Paloise = Sauce Bearnaise with mint instead of tarragon or chervil.
Valois or Fovot = Sauce bearnaise with 1/2 cup meat glaze (double demi-sauce).
Serving size: Complete recipe
Calories 4295 Calories from Fat 4154
% Daily Value*
Total Fat 472 g726.6%
Saturated Fat 287 g1435.2%
Trans Fat 0 g
Cholesterol 2326.5 mg775.5%
Sodium 446 mg18.6%
Total Carbohydrates 17 g5.8%
Dietary Fiber 5.5 g21.9%
Sugars 1.1 g
Protein 16 g31.5%
Vitamin A 26.7% Vitamin C 148.9%
Calcium 19.2% Iron 19.1%
*Based on a 2000 Calorie diet