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Béarnaise Sauce

Béarnaise Sauce
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Serves 4 (makes 3/4 cup)| Hands-On Time: | Total Time:

Ingredients

Directions

  1. 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.
  2. Strain the vinegar mixture through a fine-mesh sieve into a medium heatproof bowl. Whisk in the egg yolks.
  3. 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.
  4. 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.
By September, 2011

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
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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