← Back to Search Results
French
Bearnaise Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Sauce Bearnaise

For: steaks, boiled or fried fish, broiled chicken, egg dishes, timbales. Bearnaise sauce differs from hollandaise only in taste and strength; instead of lemon juice, its basic flavoring is a reduction of wine, vinegar, shallots, pepper, and tarragon. The techniques for making the two sauces are similar.

Yield: 1½ cups

Ingredients

  • ¼ cup wine vinegar
  • ¼ cup dry white wine or dry white vermouth
  • 1 Tb minced shallots or green onions
  • 1 Tb minced fresh tarragon or ½ Tb dried tarragon
  • 1/8 tsp pepper
  • Pinch of salt
  • 3 egg yolks
  • 2 Tb cold butter
  • ½ to 2/3 cup melted butter
  • 2 Tb fresh minced tarragon or parsley

Equipment: 

  • A small saucepan

Directions

Boil the vinegar, wine, shallots or onions, herbs, and seasonings over moderate heat until the liquid has reduced to 2 tablespoons. Let it cool.

Then proceed as though making a hollandaise. Beat the egg yolks until thick. Strain in the vinegar mixture and beat. Add 1 tablespoon of cold butter and thicken the egg yolks over low heat. Beat in the other tablespoon of cold butter, then the melted butter by droplets. Correct seasoning, and beat in the tarragon or parsley.


© 1961, 1983, 2001 Alfred A. Knopf
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

105kcal (5%)
15mg (1%)
0mg (1%)
98mcg RAE (3%)
26mg
3mg
1g
0g
0g
1g
78mg (26%)
28mg (1%)
6g (32%)
11g (17%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
baked-explorations Baked Explorations
by Matt Lewis
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
new-american-table New American Table
by Marcus Samuelsson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-provence-cookbook The Provence Cookbook
by Patricia Wells
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
desserts-4-today Desserts 4 Today
by Abby Dodge
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?