Try this Bearnaise Sauce #2 recipe, or contribute your own.
Suggest a better descriptionMix tarragon and vinegar and let stand for 5 minutes. Add mustard and green onions. Blend eggs, lemon juice, salt, red pepper and Worcestershire sauce in blender on low speed. Combine melted butter and Wesson oil. Turn blender on high and add butter and Wesson oil mixture in a slow, steady stream. Add tarragon mixture and blend thoroughly. May be reheated in microwave oven. Yield: approximotely 2 cups. JO ANN DREW (MRS. TOMMY, JR.) From
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Serving Size: 1 Serving (505g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1063 | ||
Calories from Fat: 843 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.7g | 125 % | |
Saturated Fat 15.3g | 77 % | |
Monounsaturated Fat 54.8g | ||
Polyunsanturated Fat 14.8g | ||
Cholesterol 1586.2mg | 488 % | |
Sodium 541.9mg | 19 % | |
Potassium 683.1mg | 18 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 9g | ||
Protein 48.4g | 69 % | |
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: 1063
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