Sauce Bearnaise |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 cup | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup wine vinegar | 1/4 cup dry white wine or vermouth | 1 Tb minced shallots or scallions |
| 1/2 tsp dried tarragon | 1/4 tsp salt | 1/8 tsp pepper |
| 3 egg yolks | 1 to 1-1/2 sticks (4 to 6 ounces) butter | |
| 1 | Boil the vinegar, wine and herbs, and seasonings in a small saucepan until liquid has reduced to about 2 tablespoons. Let cool, then proceed as for hollandaise sauce, making the bearnaise either by hand or in the blender; the vinegar mixture takes the place of the lemon flavoring. Bearnaise usually has less butter than hollandaise, but you may add 1/2 stick more if you wish. |