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Béarnaise Sauce


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Béarnaise Sauce 0 Picture


  • 1/2 cup thinly-sliced shallots - (2 oz)
  • 1 tablespoon dry white wine
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried tarragon
  • 1/2 cup sour cream
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Combine the shallots, wine, vinegar, tarragon and salt and pepper in a small heavy saucepan. Bring to a boil and cook 1 minute. Strain mixture, reserving liquid; discard solids.

Return liquid to saucepan; stir in sour cream. Place over low heat, and cook 1 minute, or until warm; stirring frequently.

This recipe yields 4 servings; 3.8 carb grams per serving.

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