Bearnaise Sauce - Quick, Simple, & Foolproof
Created by Old Ponytail on January 26, 2015
- Servings: 5
- Prep Time: 5 minm
- Cook Time: 5m
- Recipe #17024
Ingredients
- 3 large egg yolks
- 1/2 teaspoon dry mustard
- 1/4 teaspoon dry tarragon
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons white wine vinegar
- 3 tablespoons dry white wine
- 1/2 beef bouillon cube (crushed)
- 1/4 pound butter (1 stick salted sweet cream butter)
- 2 tablespoons finely chopped yellow onion
How to Make
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Step 1: In sauce pan, simmer while stirring wine, vinegar, and bullion, reducing to 1 Tbsp, then cool.
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Step 2: Place reduced and cooled wine/vinegar sauce, egg yolks, dry mustard, tarragon, and pepper into emersion blender carafe.
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Step 3: Blend with emersion blender.
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Step 4: Melt butter and add onions, cooking till onions are transparent.
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Step 5: While hot, immediately add butter to carafe while blending with emersion blender. This will cook eggs without curdling.
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Step 6: To reheat, stir constantly in double-boiler.
Nutritional Facts
- 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