Try this Bearnaise Sauce for Meat Fondue recipe, or contribute your own.
Suggest a better descriptionPut wine, vinegar, parsley and onion into a blender; process briefly. (If your blender has a grate setting, process for two pulses on grate.) Pour the wine and vinegar mixture into a small saucepan; add tarragon, chervil and peppercorns. Bring to a boil; cook until the liquid has completely evaporated. Return to the blender container. Add egg yolks, dry mustard, lemon juice and tabasco. Cover and process; Remove the feeder cap from the blender lid and pour the melted butter in a steady stream while the blender continues to run, until the sauce is emulsified. Serve warm. Makes 1 cup. Posted to EAT-L Digest - 29 May 96 Date: Wed, 29 May 1996 23:08:55 -0400 From: "Ilene D. Warfield"
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Serving Size: 1 Serving (882g) | ||
Recipe Makes: 1 | ||
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Calories: 2673 | ||
Calories from Fat: 2144 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 238.2g | 318 % | |
Saturated Fat 110.6g | 553 % | |
Monounsaturated Fat 88.6g | ||
Polyunsanturated Fat 26.8g | ||
Cholesterol 6957mg | 2141 % | |
Sodium 934.1mg | 32 % | |
Potassium 1164.4mg | 31 % | |
Total Carbohydrate 46.5g | 14 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 38.8g | ||
Protein 91.7g | 131 % | |
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: 2673
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