Bearnaise Gramma's Recipe Recipe -
  • READY IN 20 mins

Bearnaise Gramma's Recipe

Recipe by  

"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 Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  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.
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  • 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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  • Calories
  • 126 kcal
  • 6%
  • Carbohydrates
  • 0.6 g
  • < 1%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 232 mg
  • 9%

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

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