Béarnaise Sauce
A classic French Sauce that takes Eggs Benedict and Beef Tenderloin to even higher levels.
Servings: 1 cups
Calories: 67kcal
Ingredients
- ¼ cup white wine vinegar
- ½ cup dry white wine
- 2 shallots minced
- 1 sprig fresh tarragon plus 1 tablespoon chopped
- 4 egg yolks
- ¾ cup butter, melted and cooled
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Boil vinegar and wine in a saucepan with the shallots and tarragon sprig until reduced to 3 Tbsps.
- Place a heat proof bowl over a saucepan of simmering water. Bowl should NOT touch the water. Whisk the egg yolks with the wine reduction until thick and foamy.
- Transfer the bowl to the counter and drizzle in the cooled butter whisking vigorously the entire time. Add the minced tarragon, salt and pepper. If the sauce is too thick you can add a bit of hot water.
- You can hold the sauce at room temperature for a while and rewarm it gently in the bowl over the simmering water. Whisk constantly. Take care that it doesn't get too hot or it will separate.
- Serve over eggs benedict, beef tenderloin or as desired.
Nutrition
Serving: 24Tbsps | Calories: 67kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 77mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg