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Bearnaise Gramma's Recipe

Bearnaise Gramma's Recipe

chrispied

"This recipe is from my mom, and the best bearnaise I ever tasted. Although it is a fattening treat, it is worth every calorie! Best served over a good steak and really good on asparagus too! Or can be used instead of hollandaise on eggs Benedict. To keep warm, keep it in double boiler over hot water (removed from heat) until ready to serve."
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Ingredients

20 m servings 126 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Combine white wine, vinegar, shallot, tarragon, and black pepper together in a saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced to about 1/4 cup, 5 to 10 minutes.
  2. Whisk egg yolks, hot water, salt, and hot sauce together in a bowl until very well mixed, about 2 minutes.
  3. Pour white wine mixture into the top of a double boiler over simmering water. Whisk egg yolk mixture into wine mixture until well mixed. Pour butter into mixture and whisk until sauce is smooth and thickened, about 5 minutes.

Footnotes

  • Cook's Notes:
  • White wine vinegar can be used in place of rice vinegar. Green onions can be used in place of shallots.
  • You can also blend the egg yolk mixture in the blender for 1 minute instead of whisking.

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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

Fillet mignon and asparagus...to die for! Epic!

Most helpful critical review

This sauce looked and smelled great for about 2 minutes until it completely separated and came unbounded ? Was looking wonderful like i said for about two minutes, turned from the stove to get a...

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This sauce looked and smelled great for about 2 minutes until it completely separated and came unbounded ? Was looking wonderful like i said for about two minutes, turned from the stove to get a...

Fillet mignon and asparagus...to die for! Epic!

This recipe is a huge hit at my house. It went great with grilled steaks and asparagus.

I'm not sure I've ever had Bearnaise Sauce and if so, I might have thought it to be Hollandaise. This recipe was the bomb! I thought the rice vinegar would be weird but it was very good. I used ...

Wow. No other words. Delicious.

Have never made bearnaise sauce from scratch before. Made this recipe and it is very good and quit easy to make. Won't buy the mix again. Thanks for sharing.

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