Try this Bearnaise Sauce recipe, or contribute your own.
Suggest a better descriptionCombine shallots, wine, vinegar, 1 tablespoon tarragon, and 2 pinches pepper in a small pot set over medium heat, and reduce to about 2 tablespoons. Set aside to cool. Beat the egg yolks with 2 tablespoons water over low heat for about 2 to 3 minutes or until they become thick and foamy. Add the butter, about a tablespoon at a time, whisking until the mixture thickens and increases in volume. Add the cooled shallot mixture, chervil, and the remaining tarragon. Season with salt and pepper, and stir to combine. Makes about 1 cup.
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Serving Size: 1 Serving (983g) | ||
Recipe Makes: 1 | ||
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Calories: 3445 | ||
Calories from Fat: 2952 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 328g | 437 % | |
Saturated Fat 168.1g | 841 % | |
Monounsaturated Fat 111.4g | ||
Polyunsanturated Fat 29.9g | ||
Cholesterol 7198.9mg | 2215 % | |
Sodium 299.7mg | 10 % | |
Potassium 1001.4mg | 26 % | |
Total Carbohydrate 32.7g | 10 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 32.2g | ||
Protein 90.6g | 129 % | |
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: 3445
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