Bearnaise Sauce

Bearnaise Sauce

10
MARBALET 50

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

servings 309 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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

Most helpful critical review

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.

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.

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

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,...

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 righ...

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...

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 agai...

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

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

I made this on Christmas with Beef Tenderloin (recipe found here). The Bernaise sauce has too strong a vinegar taste and even though I did everything exactly as suggested, it still separated. Ba...