RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1060
| View Recipe |
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| Recipe Name: |
Béarnaise Sauce |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.57
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 2 cups.
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Ingredients:
0.13 Teaspoon pepper, black, cracked
3 Tablespoons vinegar, white
1 to taste pepper, cayenne
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Directions:
Clarify the butter. Keep warm, not hot. Combine peppercorns, salt, vinegar, tarragon and shallots in a stainless steel saucepan. Reduce au sec. Remove from heat and add cold water. Strain reduction into bowl. Add yolks and beat well. Hold over a hot water bath and beat yolks until they are thickened and creamy. Pull off heat occasionally.
Remove bowl from heat, Using a ladle, slowly add butter. Beat constantly. If it is too thick, add a little lemon juice. When all the butter is added, beat in juice to taste and adjust seasonings with salt and cayenne. Strain and keep warm for service. |
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| Nutrition per Serving: |
| Calories: |
556 |
Total Carbs: |
0.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
61.1 |
Protein: |
2.13 |
| Fiber: |
0.04 |
Sodium: |
445.67 |
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