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bearnaise-sauce-recipe

Bearnaise Sauce Recipe

This is a classic French sauce made with butter, egg yolks, and herbs. Perfect for steak or fish.
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Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Sauce
Cuisine: French
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • ¼ cup white wine vinegar
  • ¼ cup white wine
  • 2 tablespoons shallots, finely chopped
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon fresh chervil, chopped
  • 3 large egg yolks
  • ½ cup unsalted butter, melted
  • to taste salt and pepper

Instructions 

  1. Combine vinegar, wine, shallots, tarragon, and chervil in a saucepan. Cook over medium heat until reduced by half.
  2. Strain the mixture into a bowl and let it cool slightly.
  3. Whisk the egg yolks into the mixture.
  4. Place the bowl over a pot of simmering water and whisk constantly until the mixture thickens.
  5. Slowly whisk in the melted butter until the sauce is thick and creamy.
  6. Season with salt and pepper to taste.

Nutritional Value

Calories: 200kcal | Carbohydrates: 2g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 150mg | Sodium: 150mg | Potassium: 50mg | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.5mg

Keywords

Bearnaise, French, Sauce
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