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True Bearnaise Sauce

 

Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.
16

Yield

6

servings

Prep

5

min

Cook

20

min

Ready

30

min

 

Ingredients

1 teaspoon shallots
or onion, minced
*
1 sprig tarragon leaves
chopped
*
1 sprig chervil
chopped
*
2 each peppercorns
*
teaspoon salt
*
¼ cup tarragon vinegar
5 large egg yolks
¾ cup butter, unsalted
melted
1 dash cayenne pepper
*

Directions

Combine minced shallot, tarragon, chervil, peppercorns, salt, and vinegar.

Cook over low heat until the vinegar has been reduced to about 1 to 1½ tablespoons.

Cool to lukewarm.

Remove peppercorns.

Add egg yolks and stir briskly, preferably with a wire whisk.

Place in top of double boiler over hot not boiling water and gradually add melted butter.

Stir until sauce thickens.

Season with cayenne. Taste and adjust salt if needed.

Makes about 1½ cups sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 25096% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 236mg 79%
Sodium 59mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 18% Vitamin C 0%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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