Try this Bearnaise Sauce recipe, or contribute your own.
Suggest a better descriptionIn a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Cool.
Add the egg yolks and whisk, over low heat (use a double-boiler), until frothy, about 3 to 4 minutes.
In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. This recipe yields about 1 cup of sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 6 | ||
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Calories: 534 | ||
Calories from Fat: 444 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.3g | 66 % | |
Saturated Fat 26.1g | 130 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 920.5mg | 283 % | |
Sodium 45.1mg | 2 % | |
Potassium 310.9mg | 8 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 9.4g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 534
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