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Mock Bearnaise Sauce Recipe
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Dry white wine/Dry vermouth||1⁄4 Cup (4 tbs)|
|Minced shallots/Green onions||1 Tablespoon|
|Minced fresh tarragon/1/2 tablespoon dry tarragon||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Vegetable oil||1 Tablespoon (Acceptable)|
|Homemade chicken broth||3⁄4 Cup (12 tbs) (Commercial Low-Sodium Variety)|
|Egg yolk||1 , lightly beaten|
Serving size: Complete recipe
Calories 363 Calories from Fat 178
% Daily Value*
Total Fat 20 g30.9%
Saturated Fat 3.7 g18.4%
Trans Fat 0 g
Cholesterol 185.1 mg
Sodium 479.9 mg20%
Total Carbohydrates 27 g9.1%
Dietary Fiber 1.4 g5.6%
Sugars 1.5 g
Protein 7 g14.3%
Vitamin A 20.5% Vitamin C 15.2%
Calcium 20.7% Iron 33.5%
*Based on a 2000 Calorie diet
Bring to a boil, stirring constantly.
Reduce heat to medium-low and continue cooking until liquid is reduced to about 2 tablespoons.
Combine oil and cornstarch in a small saucepan.
Stir to mix well.
Place over low heat and cook, stirring constantly, until mixture is smooth.
Add broth and increase heat setting to medium.
Cook, stirring constantly, until mixture thickens.
Remove from heat and add a small amount of the sauce to beaten egg yolk.
Stir to mix well and pour egg mixture slowly into sauce.
Cook over low heat, stirring constantly, for 1 minute.
Remove from heat and add vinegar mixture.