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Bearnaise Sauce

  Dry white wine 1⁄2 Cup (8 tbs)
  Tarragon vinegar 1 Tablespoon
  Chopped shallot/Green onions 1 Tablespoon
  Black pepper 1⁄3 Teaspoon
  Parsley sprigs 1
  Tarragon 1⁄2 Teaspoon, crumbled
  Egg yolks 2
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Ground red pepper 1 Pinch
  Parsley 1 Teaspoon, chopped

1. Combine the wine, vinegar, shallot or onion, pepper, parsley sprig and tarragon in a small saucepan. Bring to boiling. Lower the heat and then simmer, uncovered, for 8 to 10 minutes or until the liquid measures about 1/3 cup. Strain into a cup.
2. Beat the egg yolks slightly in the top of a double boiler; stir in one-third of the melted butter or margarine. Place the top of the double boiler over simmering, not boiling, water.
3. Beat in the wine liquid, alternately with the remaining melted butter or margarine, with an electric hand mixer on medium. Continue beating, keeping the top over the simmering water until the mixture is fluffy-thick. Remove the top of the double boiler from the water at once. Do not boil.
4. Stir in the red pepper and chopped parsley.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1030 Calories from Fat 877

% Daily Value*

Total Fat 100 g153.3%

Saturated Fat 60.7 g303.7%

Trans Fat 0 g

Cholesterol 612.1 mg204%

Sodium 47.3 mg2%

Total Carbohydrates 10 g3.3%

Dietary Fiber 1.1 g4.2%

Sugars 1.5 g

Protein 7 g14.4%

Vitamin A 85% Vitamin C 19.1%

Calcium 12.9% Iron 17.3%

*Based on a 2000 Calorie diet

Bearnaise Sauce Recipe