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Béarnaise Sauce

Béarnaise Sauce

Serve Béarnaise with lean grilled or sautéed fish, poultry, filet mignon, or other foods low in saturated fat.

Cooking Light APRIL 2009

  • Yield: About 2/3 cup (serving size: about 1 tablespoon)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 63
  • Fat: 6.5g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 0.2g
  • Fiber: 0.0g
  • Cholesterol: 57mg
  • Iron: 0.1mg
  • Sodium: 32mg
  • Calcium: 5mg
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Béarnaise Sauce recipe

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