Bearnaise Sauce

Bearnaise Sauce

10
MARBALET 45

"This elegant Bearnaise sauce is a little tricky to make; cook it in a double boiler, and stir continuously."

Ingredients

{{adjustedServings}} servings 309 cals
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Nutrition

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  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat.
  2. Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler set over simmering water. Cook and stir until the mixture reaches the consistency of mayonnaise. Remove the mixture from heat. Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon, wine, vinegar, and shallot mixture and blend well.
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Reviews

10
  1. 13 Ratings

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I found this recipe easy enough to make, but it had way too much of a vinegar taste. The second time I made it I cut down on the vinegar and it was much better.

You will love this recipe. The flavor and the texture is just sublime!

I halved the vinegar when I made it and it turned out absolutely PERFECT. To keep it from separating, though, Emeril Lagasse says to clarify the butter before adding it. I'll try that next time,...