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Classic Bearnaise Sauce

Fondue.Chef's picture
  Shallots 2 , chopped
  Butter 1⁄2 Cup (8 tbs)
  Egg yolks 4
  Tarragon vinegar 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Freshly ground pepper To Taste
  Chopped fresh tarragon 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon

Cook shallots in butter until tender.
Put shallots and butter into glass bowl and set over hot, not boiling, water.
Using a whisk, beat in egg yolks one at a time.
Continue cooking, stirring until mixture is thickened.
Fold in remaining ingredients.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1090 Calories from Fat 956

% Daily Value*

Total Fat 108 g166.9%

Saturated Fat 63.8 g319.2%

Trans Fat 0 g

Cholesterol 982.2 mg327.4%

Sodium 550.4 mg22.9%

Total Carbohydrates 20 g6.6%

Dietary Fiber 1.9 g7.5%

Sugars 0.5 g

Protein 16 g31.4%

Vitamin A 123.4% Vitamin C 52.8%

Calcium 32.1% Iron 46.3%

*Based on a 2000 Calorie diet


Classic Bearnaise Sauce Recipe