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Classic Bearnaise Sauce

 

A classy and delicious sauce made with chopped shallots, tarragon and white wine.
45

Yield

1

servings

Prep

10

min

Cook

10

min

Ready

20

min

Trans-fat Free
 

Ingredients

½ pound butter
unsalted
4 each shallots
finely chopped
*
2 tablespoons tarragon leaves
fresh, leaves
4 each peppercorns
white, crushed
*
¼ cup vinegar
white wine
cup wine
dry white
*
4 each eggs
yolks
¼ teaspoon salt
1 x cayenne pepper
pinch
*

Directions

Heat the butter in a medium saucepan over medium heat just to melt.

Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about ¼ cup.

Strain into the top of a double boiler.

Whisk in the egg yolks.

Place the top over the bottom of the double boiler containing simmering water.

Make sure that the top of the water is below the bottom of the upper part of the double boiler.

Whisk constantly.

The second that the yolk mixture beings to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking.

Turn off the heat.

Add four ice cubes to cool the hot water a little.

Put the pan of yolks back above the hot water.

Whisk in the melted butter, drizzling it in very slowly.

If at any time the sauce looks as if it is about to break, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water.

With constant whisking, whisk in the salt and cayenne.

When all the butter is incorporated, taste and add more salt or cayenne as needed.

Creates about 1½ cups of sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 472g (16.6 oz)
Amount per Serving
Calories 193994% of calories from fat
 % Daily Value *
Total Fat 202g 311%
Saturated Fat 122g 611%
Trans Fat 0g
Cholesterol 1233mg 411%
Sodium 2154mg 90%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 54g
Vitamin A 147% Vitamin C 12%
Calcium 26% Iron 35%
* based on a 2,000 calorie diet How is this calculated?

 

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