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Bearnaise Sauce
Recipes
Bearnaise Sauce
12 servings
30 minutes total

Ingredients

  • 16 tablespoons unsalted butter, divided
  • 1 large shallot
  • 1 lemon, for juice
  • ½ cup tarragon (or champagne) vinegar
  • 5 sprigs fresh tarragon, divided
  • 4 large eggs
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • ⅛ teaspoon ground red pepper
  • ½ teaspoon hot sauce
  • ½ teaspoon Worcestershire sauce

Steps

    1. Set butter out to soften. Chop shallot finely; juice lemon (2 tablespoons). Melt 1 tablespoon butter in small saucepan on medium. Add shallots and sauté 2–3 minutes, stirring occasionally, until shallots are softened. Add vinegar and 4 sprigs tarragon; simmer until liquid has reduced to about 1 tablespoon. Remove and discard solids; set reduction aside to cool.
    2. Fill second small saucepan halfway with water and bring to a boil on high. Reduce heat to low and keep simmering.
    3. Separate eggs for yolks (reserve whites for another use). Place yolks in medium, non-reactive metal mixing bowl. Add 1 tablespoon lemon juice and whisk until smooth. Place bowl into saucepan (should fit snugly, but not touch water); cook, whisking continuously, until thickened (if yolks are cooking too quickly, remove bowl from pan and whisk to cool).
    4. Add remaining 15 tablespoons butter, 1 tablespoon at a time, whisking continuously until melted and emulsified (sauce will seem thin at this point). Continue whisking over simmering water until thickened.
    5. Remove bowl from heat; stir in salt, white pepper, red pepper, hot sauce, and Worcestershire sauce. Chop remaining 1 sprig tarragon finely; stir tarragon reduction, chopped tarragon, and remaining 1 tablespoon lemon juice into sauce. Keep warm until ready to serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 160, Total Fat 16g, Sat Fat 10g, Trans Fat 0g, Chol 100mg, Sodium 55mg, Total Carb 1g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 1g, Vitamin D 0%, Calc 0%, Iron 0%, Potassium 0%