This is a very good sauce served cold. It´s an traditional sauce from the Frensh "Haute cuisine". The original recepie is complicated and most people will avoid it. This is a modern way to do this sauce and its worth it. You can keep it in the fridge for at least a week and serve it to allmost any meat you serve with frensh fries.
Pour everything but the butter and water into a food processor using the knifes. Run on high speed for about 2 minutes. pour the melted butter slowly into the food processor while running. If it gets to thick add some of the water. Do not let it get to thick, it might separate. If it does, dont panic. Just pour the sauce in to a container and add on egg yolk into the food processor. The slowly pour the liquid back into the food processor while running att high speed. Dont let it separate to many times. You will end up with more Bearnaise than yuo can eat.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 59 | ||
Calories from Fat: 42 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 209.8mg | 65 % | |
Sodium 62.4mg | 2 % | |
Potassium 38.1mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.3g | ||
Protein 2.9g | 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: 59
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