Try this Bearnaise Sauce #1 recipe, or contribute your own.
Suggest a better descriptionCook egg yolks in top of a double boiler over simmering water on medium heat, whipping constantly until tripled in volume. Remove from heat and whip in butter, a little at a time, until all is used. In a separate saucepan, combine vinegar, tarragon, shallots and peppercorns and cook until reduced by at least half. Strain the reduction into the egg mixture, squeezing the tarragon to extract all the liquid. (There should only be a small amount, about 1 tablespoon.) Stir until well blended. Place container in a pan of warm, not hot, water until serving time. CHE MONTROSE, HOUSTON. From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (39g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 28 | ||
Calories from Fat: 3 (11%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 44.1mg | 2 % | |
Potassium 142.4mg | 4 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 3.6g | ||
Protein 1g | 1 % | |
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: 28
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.