Try this Blender Bearnaise Sauce recipe, or contribute your own.
Suggest a better descriptionEscoffiers Sauce Robert is available at fine food stores. Mince shallots. In small pan, heat tarragon vinegar, tarragon, shallots, and wine, and simmer until almost all liquid is absorbed. Blend mixture in blender; add egg yolks, salt, mustard, Bovril, and Sauce Robert. Blend for 15 seconds. Heat butter until sizzling hot. Immediately pour hot butter in steady stream into running blender. Blend until thick. Hint: If you pack bearnaise sauce immediately into preheated thermos, it will hold perfectly for 1 hour. This works for hollandaise too.
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 585 | ||
Calories from Fat: 493 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.8g | 73 % | |
Saturated Fat 28.1g | 141 % | |
Monounsaturated Fat 18.6g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 1200.2mg | 369 % | |
Sodium 270.2mg | 9 % | |
Potassium 218.2mg | 6 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 8.6g | ||
Protein 15.5g | 22 % | |
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: 585
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