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Bearnaise Sauce Recipe
|Cider vinegar/Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Water/Dry white wine||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon|
|Minced chives||1 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Salad dressing/Mayonnaise||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1513 Calories from Fat 1363
% Daily Value*
Total Fat 155 g237.7%
Saturated Fat 70.2 g351%
Trans Fat 0 g
Cholesterol 917.8 mg
Sodium 585.9 mg24.4%
Total Carbohydrates 26 g8.8%
Dietary Fiber 1.6 g6.2%
Sugars 17.6 g
Protein 10 g20.3%
Vitamin A 108.9% Vitamin C 52.7%
Calcium 14.6% Iron 20.9%
*Based on a 2000 Calorie diet
Stir in water or wine, parsley and chives and set aside.
Beat egg yolks until very thick and lemon- colored.
Beat melted butter into egg yolks, a small amount at a time.
Turn into heavy saucepan; cook over very low heat, stirring constantly, until thick.
Remove from heat; stir in wine mixture.
Fold in salad dressing and salt.