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Bearnaise Sauce Recipe
|Tarragon vinegar||2 Tablespoon|
|Dried tarragon leaves||1 Tablespoon, crushed|
|Finely chopped shallots/Green onions||2 Tablespoon|
|Freshly ground black pepper||1 Dash|
|Butter||1⁄2 Cup (8 tbs), melted and cooled to room temperature (1 Stick)|
Serving size: Complete recipe
Calories 974 Calories from Fat 883
% Daily Value*
Total Fat 100 g154.4%
Saturated Fat 60.9 g304.7%
Trans Fat 0 g
Cholesterol 612.1 mg
Sodium 40.4 mg1.7%
Total Carbohydrates 14 g4.6%
Dietary Fiber 1.2 g4.8%
Sugars 0.2 g
Protein 10 g19.8%
Vitamin A 84.6% Vitamin C 16.6%
Calcium 25.1% Iron 34.1%
*Based on a 2000 Calorie diet
Over medium heat, cook and stir until vinegar evaporates and shallots soften.
Blend yolks and water in cup; add to shallots, stirring constantly over low heat until mixture thickens.
Remove from heat.
Add butter gradually, stirring briskly after each addition until blended.