Béarnaise sauce is made of clarified butter emulsified in egg yolks, white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce. The difference is only in their flavoring: Béarnaise uses shallots and tarragon, while Hollandaise uses lemon juice.
Put the Champagne or vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
Separate the eggs yolks and discard the egg whites.
Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
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|Serving Size: 1 (119g)|
|Recipe Makes: 4|
|Calories from Fat: 448 (91%)|
|Amt Per Serving||% DV|
|Total Fat 49.8g||66 %|
|Saturated Fat 30.3g||152 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 280.5mg||86 %|
|Sodium 382mg||13 %|
|Potassium 137.5mg||4 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.6g|
|Protein 5.7g||8 %|
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Calories per serving: 493
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