Sauce Bearnaise Ala San Francisco
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INGREDIENTS
- 1/4 c Wine, White Vermouth
- 1 tb Shallots; finely chopped
- 1/4 c Vinegar, White Wine
- Paprika
- BEARNAISE SAUCE
- 2 tb Parsley, fresh; minced
- 3 tb -water
- 3 Egg yolks
- 1 tb Tarragon, fresh; minced
- 1/8 ts Peppercorns, White:
- 2/3 c Butter
- pn Salt
INSTRUCTIONS
In a heavy saucepan (not aluminum) place the vinegar, wine, tarragon, shallots, salt and pepper. Bring to a boil and cook down until moisture almost disappears. Add the water. Let cool, strain through a fine sieve into a saucepan and beat in 3 egg yolks, added one at a time, beating well after each addition and stir briskly with a wire whisk over low heat until the sauce has thickened to the consistency of mayonnaise. In another saucepan, melt the butter. Cool butter to the touch and slowly, in a thin stream, add to the yolk mixture. Beat in parsley and paprika. Sauce should be warm, not hot. Serve with grilled meats, poultry, fish, elephants.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (55g) | ||
| Recipe Makes: 1 1/2 cups | ||
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| Calories: 217 | ||
| Calories from Fat: 190 (88%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 21.1g | 28 % | |
| Saturated Fat 10.6g | 53 % | |
| Monounsaturated Fat 7.3g | ||
| Polyunsanturated Fat 2g | ||
| Cholesterol 487.4mg | 150 % | |
| Sodium 97.6mg | 3 % | |
| Potassium 44.5mg | 1 % | |
| Total Carbohydrate 1.4g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 1.4g | ||
| Protein 6g | 9 % | |
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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. |
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Calories per serving: 217
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