Go Back Email Link
–+ servings
Béarnaise Sauce

Béarnaise Sauce

No ratings yet
Print Recipe Add to Collection
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Sauce
Cuisine Central European
Servings 4
Calories 255 kcal

Ingredients
  

  • 4 egg yolks
  • 2 shallots
  • 1 dl water
  • 4 tbsp white wine vinegar
  • 1 teaspoon sugar can be omitted
  • ¼ teaspoon white pepper
  • 100 g butter
  • 1 teaspoon dried tarragon

Instructions
 

  • Take the butter to room temperature to soften.
  • Bring the water and vinegar to the boil in a saucepan. Peel and chop the onions in the saucepan. Bring to the boil and simmer until half the liquid remains. Strain out the liquid.
  • Put water in the small pot and start boiling.
  • Separate the yolks into a metal bowl and place the bowl over the boiling water to make a 'water bath'. This is also called double boiler method.
  • Beat the eggs. When they start to warm up, add the vinegar liquid a little by little. Whisk vigorously.
  • When the mixture is smooth, start adding the butter a little at a time. Whisk vigorously and when all the butter has been used, season the Béarnaise Sauce with dried tarragon, white pepper, sugar and salt.
  • Let the Béarnaise Sauce stand for a minute to thicken.

Ravintoarvot (suuntaa antava opas)

Calories: 255kcalCarbohydrates: 4gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 248mgSodium: 174mgPotassium: 88mgFiber: 1gSugar: 2gVitamin A: 906IUVitamin C: 1mgCalcium: 42mgIron: 1mg
Tried this recipe?Go!