Bearnaise Sauce - Quick, Simple, & Foolproof
Recipe: #17024
January 26, 2015
Categories: Breakfast, Sauce, Butter Sauces, Eggs, French, 5-Minute Prep, Christmas, Gluten-Free, Low Carbohydrate, Vegetarian, Wine, Kosher Dairy, Vegetarian Dinner, more
"After searching, finding, and mentally digesting all recipe ideas I could find online, I devised my own and the first effort yeilded as good a béarnaise as I've experienced over many years of Fillets, Oscar style. While perfectly melding flavors, each ingrediant is easily detectable begging adjustment to meet the palatal desires of the individual yet retaining the integrity of this French delight. And, it is so quick and easy!"
Ingredients
Nutritional
- Serving Size: 1 (68.9 g)
- Calories 257.1
- Total Fat - 26.9 g
- Saturated Fat - 15.9 g
- Cholesterol - 200.6 mg
- Sodium - 244.9 mg
- Total Carbohydrate - 1.3 g
- Dietary Fiber - 0.1 g
- Sugars - 0.3 g
- Protein - 2.8 g
- Calcium - 27.2 mg
- Iron - 0.5 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In sauce pan, simmer while stirring wine, vinegar, and bullion, reducing to 1 Tbsp, then cool.
Step 2
Place reduced and cooled wine/vinegar sauce, egg yolks, dry mustard, tarragon, and pepper into emersion blender carafe.
Step 3
Blend with emersion blender.
Step 4
Melt butter and add onions, cooking till onions are transparent.
Step 5
While hot, immediately add butter to carafe while blending with emersion blender. This will cook eggs without curdling.
Step 6
To reheat, stir constantly in double-boiler.
Tips
- Cutting board and chef's knife
- Measuring spoons
- Small sauce pan
- Emersion blender and carafe