Béarnaise Sauce
Serves 4 (makes 3/4 cup)|
Hands-On Time:
10m
|
Total Time:
25m
Ingredients
- 1/4 cup dry white wine
- 1/4 cup white-wine vinegar
- 1 small shallot, chopped
- 2 tablespoons chopped fresh tarragon
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
- 1 teaspoon fresh lemon juice
- kosher salt and black pepper
Directions
- In a small saucepan, combine the wine, vinegar, shallot, and 1 tablespoon of the tarragon. Boil until the liquid is reduced to 2 tablespoons, 8 to 10 minutes.
- Strain the vinegar mixture through a fine-mesh sieve into a medium heatproof bowl. Whisk in the egg yolks.
- Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 3 to 4 minutes.
- One piece at a time, whisk in the butter until melted and smooth. Remove from heat and whisk in the lemon juice, the remaining tablespoon of tarragon, and ½ teaspoon each salt and pepper.
Nutritional Information
- Per ServingServing Size: 3 tablespoons
- Calories 253
- Fat 26g
- Sat Fat 16g
- Cholesterol 214mg
- Sodium 250mg
- Protein 3g
- Carbohydrate 2g
- Sugar 0g
- Fiber 0g
- Iron 0mg
- Calcium 29mg
What does this mean? See Nutrition 101.
Quick Tip
Tarragon is a staple of classic French cooking. When shopping, look for dark green, slightly fragrant leaves with a licorice-like
taste.
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