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

James Peterson
Recipe by Cooking Light April 2009

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

63 calories; fat 6.5g; saturated fat 3.9g; mono fat 0.4g; poly fat 0.1g; protein 0.5g; carbohydrates 0.2g; cholesterol 57mg; iron 0.1mg; sodium 32mg; calcium 5mg.
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