Bearnaise Sauce

Serves: 5
Total Calories: 160
Yield: 1 cup


4 egg yolk
1 stick (1/2 cup) butter
1 tablespoon white wine vinegar
1 teaspoon fresh tarragon


1. Separate the eggs. Discard the whites or reserve them for another use. Place the yolks in a blender.
2. Heat the butter in a small saucepan over medium heat until it is bubbling, but not burning. Be ready to use it immediately. (I usually transfer it to a measuring cup at this point, which makes the next step easier.)
3. Blend the egg yolks, vinegar, and tarragon in the blender on the lowest speed. Pour the hot butter slowly into the opening at the top of the blender in a thin, steady stream. When all the butter has been added, turn off the blender.
4. Serve immediately over your favorite grilled or broiled steak.

Important tip
The butter must be bubbling hot when added to the blender. It must also be poured in a slow, steady stream. If the butter is just warm or you pour it in too quickly, the sauce will not thicken properly.

Nutritional Facts:

Serves: 5
Total Calories: 160
Calories from Fat: 160

This Bearnaise Sauce recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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