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Bearnaise Sauce
Yield: 4 servings
1
1
1
1
1
3
1
1
/4 cup vinegar
/4 cup white wine
teaspoon tarragon
tablespoon scallion, minced
/2 cup butter
egg yolks
/2 teaspoon salt
/4 teaspoon pepper
Combine vinegar, wine, pepper, scallions and tarragon in saucepan. Cook over low heat until reduced
to half, about 8 minutes. Strain mixture into top of double boiler. With wire whisk or rotary beater,
beat in beaten egg yolks and salt. Cook over hot water until thickened. Beat in butter, 1 tablespoon at a
time. Stir over heat till creamy, about 1 minute.
Serve hot over beef or fish fillets.
Yields 1 1/2 cups (6 tablespoons per serving).
Per Serving: 262 Cal (94% from Fat, 4% from Protein, 2% from Carb); 2 g Protein; 27 g Tot Fat; 2 g
Carb; 0 g Fiber; 32 mg Calcium; 1 mg Iron; 536 mg Sodium; 222 mg Cholesterol
Bearnaise Sauce
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