Bearnaise Sauce Recipe - Allrecipes.com
Bearnaise Sauce Recipe

Bearnaise Sauce

Recipe by  

"This elegant Bearnaise sauce is a little tricky to make; cook it in a double boiler, and stir continuously."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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Directions

  1. In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat.
  2. Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler set over simmering water. Cook and stir until the mixture reaches the consistency of mayonnaise. Remove the mixture from heat. Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon, wine, vinegar, and shallot mixture and blend well.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2003

You will love this recipe. The flavor and the texture is just sublime!

 
Most Helpful Critical Review
Nov 06, 2003

I found this recipe easy enough to make, but it had way too much of a vinegar taste. The second time I made it I cut down on the vinegar and it was much better.

 
Oct 20, 2010

I halved the vinegar when I made it and it turned out absolutely PERFECT. To keep it from separating, though, Emeril Lagasse says to clarify the butter before adding it. I'll try that next time, since it was very hard to save the leftovers of this sauce :[

 
Dec 12, 2003

This sauce tasted great, but the proportions seemed wrong. There is way too much butter. I ended up halfing it, and still had the sauce way too buttery. Plus the consisitancy didn't seem right cuz the butter oil didn't mix with the rest of the ingrediants. So on an aesthetic scale, it ranks low, but it still tasted great! And we're used to having it in France, so that says a lot. Thanks!

 
May 22, 2011

I thought the sauce turned out great! I also decreased the butter to about 3/4 cup and clarified that, so probably ended up with about half a cup. The key to not having your sauce separate is to let the butter cool before you add it. Otherwise, the eggs will solidify, and you have a blend of butter and slightly solid eggs.

 
Aug 02, 2006

Very good...First time making Bearnaise for fish and it was good. After reading the reviews I was afraid that the vinegar would be too strong so I reduced it by half. Definately will make again. Thanks for the post.

 
Oct 21, 2007

This was really good, and very straight-forward and easy to prepare. Had it over beef wellingtons and it was perfect. Thank you!

 
Apr 21, 2007

This sauce is fantastic. I followed the directions as written. Great stuff.

 

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Nutrition

  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 2.9 g
  • < 1%
  • Cholesterol
  • 184 mg
  • 61%
  • Fat
  • 33 g
  • 51%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 291 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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