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French Bearnaise Sauce

Diet.Chef's picture
  Tarragon vinegar 60 Milliliter (4 tablespoons)
  Peppercorns 6 , crushed
  Shallot 1 , chopped
  Bay leaf 1
  Egg yolks 3
  Butter 4 Ounce, melted and cooled (125 gram)

Simmer the vinegar, peppercorns, shallot and bay leaf together until the liquid is reduced by half.
Strain and cool.
Beat the egg yolks lightly in the top of a double boiler over simmering water.
Gradually stir in the strained vinegar.
Add the butter, in small pieces, stirring constantly until the sauce thickens.
Season with salt and pepper.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 990 Calories from Fat 917

% Daily Value*

Total Fat 104 g160%

Saturated Fat 62.6 g312.9%

Trans Fat 0 g

Cholesterol 799.1 mg266.4%

Sodium 38.5 mg1.6%

Total Carbohydrates 7 g2.3%

Dietary Fiber 0.26 g1.1%

Sugars 0.3 g

Protein 9 g17.6%

Vitamin A 76.8% Vitamin C 4.1%

Calcium 10.6% Iron 11.1%

*Based on a 2000 Calorie diet

French Bearnaise Sauce Recipe