Very similar to hollandaise sauce!
Make the bearnaise reduction first. In a small saucepan, combine the shallots, tarragon, pepper, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
Pour the reduction into a blender. Add the egg yolks, salt, pepper and cayenne. Mix on high for 1 min. Heat the butter in the microwave until boiling.
With the blender running, add one third of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Set aside in a warm spot to hold the sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 264 | ||
Calories from Fat: 237 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 15.7g | 79 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 218.1mg | 67 % | |
Sodium 12.1mg | 0 % | |
Potassium 88.9mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.2g | ||
Protein 2.7g | 4 % | |
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: 264
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