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One of the greatest sauces for steak.
Servings 2
Calories 827 kcal
Prep Time15 mins
Cook Time10 mins
Total Time25 mins

Ingredients
 

  • 10 crushed white peppercorns
  • 2 small shallots, very finely chopped
  • 4 x 6cm sprigs of tarragon, leaves removed
  • 100 ml tarragon vinegar
  • 50 ml dry white wine or water
  • 175 g unsalted butter
  • 5 egg yolks
  • dash lemon juice
  • 1 pinch salt
  • 1 pinch ground pepper

Instructions
 

  • Place the peppercorns, tarragon stalks (not leaves), shallots, vinegar, wine into a pan and reduce by half in total volume.
  • Place the egg yolks and hot vinegar reduction into a bowl, whisk over a pan of simmering water, and cook until frothy and thick.
  • Remove from the heat and gradually whisk in the melted warm butter until totally homogenised.
  • Season well with salt and pepper and a little lemon juice.
  • Finally, fold in the chopped tarragon stalks.
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Nutrition Facts
Bearnaise Sauce
Amount per Serving
Calories
827
% Daily Value*
Fat
 
83
g
128
%
Saturated Fat
 
49
g
306
%
Trans Fat
 
3
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
24
g
Cholesterol
 
676
mg
225
%
Sodium
 
57
mg
2
%
Potassium
 
234
mg
7
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
9
g
18
%
Vitamin A
 
2921
IU
58
%
Vitamin C
 
3
mg
4
%
Calcium
 
118
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dressings & Sauces
Cuisine ITV This Morning, Spring, Summer, Winter
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