Bearnaise Sauce II

Bearnaise Sauce II
Bearnaise Sauce II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    small shallot chopped

  • 1 1/2

    teaspoons chopped fresh tarragon (or 1/2 tspn dried tarragon)

  • 1/4

    cup white wine vinegar plus

  • 1

    tablespoon white wine vinegar

  • 2

    egg yolks beaten with

  • 1

    tablespoon water

  • 1

    stick softened butter cut small pieces

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

To make sauce: In a double boiler (or heatproof bowl set over, but not touching, a saucepot of simmering water), combine shallot, tarragon, and vinegar. Cook 5 minutes, until most of the vinegar has evaporated. Whisk in egg yolk mixture. Whisk continuously until egg yolks have thickened, about 5 minutes. Whisk in butter gradually, piece by piece, until incorporated (sauce should have the texture of mayonnaise). Remove from heat. Season to taste with salt and pepper. This recipe yields 8 servings. Carbohydrates: 1 grams Net Carbs: 1 grams Protein: 1.5 grams Fat: 15.5 grams Calories: 152

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