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Béarnaise Sauce

Yield About 2/3 cup (serving size: about 1 tablespoon)
Serve Béarnaise with lean grilled or sautéed fish, poultry, filet mignon, or other foods low in saturated fat.

Ingredients

  • 1/2 cup unsalted butter
  • 2 large egg yolks
  • 2 tablespoons cold water
  • 3 tablespoons dry white wine
  • 3 tablespoons white wine vinegar
  • 1 1/2 tablespoons minced shallots
  • 3 tarragon sprigs
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon chopped fresh tarragon

Nutrition Information

  • calories 63
  • fat 6.5 g
  • satfat 3.9 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 0.5 g
  • carbohydrate 0.2 g
  • fiber 0.0 g
  • cholesterol 57 mg
  • iron 0.1 mg
  • sodium 32 mg
  • calcium 5 mg

How to Make It

  1. Place butter in a small saucepan over medium-low heat; cook 5 minutes or until completely melted. Carefully skim solids off the top with a spoon; discard solids. Slowly pour remaining butter out of pan, leaving remaining solids in pan; discard solids.

  2. Combine egg yolks and 2 tablespoons water in a small saucepan, stirring with a whisk until foamy. Place pan over medium heat, stirring constantly until mixture thickens slightly. Gradually add 1/4 cup clarified butter, about 1 tablespoon at a time, stirring with a whisk until each addition is incorporated and mixture is thick. Reserve remaining clarified butter for another use.

  3. Combine wine, vinegar, shallots, and tarragon sprigs in a heavy saucepan; bring to a simmer. Cook until reduced to 2 tablespoons. Strain through a sieve into butter mixture. Stir in salt, pepper, and chopped fresh tarragon.