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Ingredients
- 4 Tbsp. white wine vinegar
- 2 Tbsp. dry white wine
- 2 Tbsp. chopped shallots
- 2 Tbsp. chopped tarragon
- 6 x 8 black peppercorns, crushed
- 4 x egg yolks
- 1 tsp fresh lemon juice
- 1 c. melted butter
- 1 x salt and fresh grnd pepper
- 1 tsp chopped chervil
Directions
- Combine vinegar, wine, shallots, 4 teaspoon of the tarragon and peppercorns in a small saucepan and bring to a boil. Lower to simmer and cook till about half the liquid is reduced. Allow to cold for about 5 min and transfer to the top of a double boiler over boiling water. Add in the egg yolks and lemon juice while stirring briskly with a whisk. Whisk till mix thickens to the consistency of heavy cream. Add in butter and whisk till the sauce thickens. Season with salt and pepper. Strain sauce into a saucepan. You may need to thin the sauce with a little water. Keep sauce hot till serving and, just before serving, add in the remaining tarragon and the chervil.
- The Skinny: Use your favorite egg yolk substitute.
- Bearnaise Sauce - the easy way:Buy one or possibly two packets of Knorr Bearnaise sauce mix and follow directions on packet.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 342g | |
| Calories 1689 | |
| Calories from Fat 1621 | 96% |
| Total Fat 184.42g | 231% |
| Saturated Fat 116.68g | 467% |
| Trans Fat 0.0g | |
| Cholesterol 488mg | 163% |
| Sodium 1319mg | 55% |
| Potassium 309mg | 9% |
| Total Carbs 6.6g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.49g | 0% |
| Protein 3.39g | 5% |
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