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Ingredientes
- 2 Tbsp. Vinegar, tarragon
- 1 tsp Tarragon leaves
- 6 x Shallots
- 2 Tbsp. Wine, white
- 4 x Egg yolks
- 1/4 tsp Salt
- 1/4 tsp Dijon mustard
- 1/8 tsp Bovril (meat glaze)
- 1/8 tsp Sauce Robert
- 1 c. Butter
Direcciones
- Escoffier's Sauce Robert is available at fine food stores. Mince shallots.
- In small pan, heat tarragon vinegar, tarragon, shallots, and wine, and simmer till almost all liquid is absorbed. Blend mix in blender; add in egg yolks, salt, mustard, Bovril, and Sauce Robert. Blend for 15 seconds.
- Heat butter till sizzling warm. Immediately pour warm butter in steady stream into running blender. Blend till thick. Hint: If you pack bearnaise sauce immediately into preheated thermos, it will hold perfectly for 1 hour. This works for hollandaise too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 6 servings | |
| Calories 277 | |
| Calories from Fat 270 | 97% |
| Total Fat 30.7g | 38% |
| Saturated Fat 19.44g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 318mg | 13% |
| Potassium 21mg | 1% |
| Total Carbs 0.26g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.08g | 0% |
| Protein 0.36g | 1% |
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