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Bearnaise Sauce

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Ingredients
  Tarragon 4 Tablespoon
  Peppercorns 6 , crushed
  Shallot 1
  Bay leaf 1
  Egg yolks 3
  Butter 4 Ounce
  Salt To Taste
Directions

Boil vinegar, peppercorns, chopped shallot and bayleaf together until liquid is reduced to 2 tablespoons, strain.
Beat egg-yolks lightly in top of double boiler and stir in strained liquid.
Gradually beat in cooled melted butter and stir continuously over simmering water until thickened.
Season with salt and pepper.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce

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4.238235
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1156 Calories from Fat 953

% Daily Value*

Total Fat 108 g166.7%

Saturated Fat 63.7 g318.5%

Trans Fat 0 g

Cholesterol 799.1 mg266.4%

Sodium 462.1 mg19.3%

Total Carbohydrates 37 g12.4%

Dietary Fiber 4.7 g18.8%

Sugars 0.3 g

Protein 22 g44.9%

Vitamin A 127.2% Vitamin C 54.1%

Calcium 78.7% Iron 118.7%

*Based on a 2000 Calorie diet

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Bearnaise Sauce Recipe