One of the greatest sauces for steak.
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.
Add ingredients from Vickery TV straight to your favourite online supermarket
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.
