Jodie's bearnaise sauce
I love this sauce over steak
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 egg yolks
- 2 sticks unsalted butter melted
- 1/4 cups white wine vinegar
- 1/4 cups white wine
- 3 tbsp shallots minced
- 1 tbps tarragon
- 2-3 tbps water
- Carbohydrate 6.28377000009596 g
- Cholesterol 1799.715 mg
- Fat 81.92905 g
- Fiber 0 g
- Protein 22.2399225000022 g
- Saturated Fat 42.013555 g
- Serving Size 1 1 Serving (233g)
- Sodium 73.1747500009148 mg
- Sugar 6.28377000009596 g
- Trans Fat 4.63424000000001 g
- Calories 850 calories
Bring vinegar, wine , shallots, and tarragon to boil in small saucepan over medium-hgh. Boil until most liquid evaporates, about 5 minutes. Off heat, add water, then whisk in yolks until frothy. gradually drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it's too thin, return to low heat and whisk until thickened. Strain sauce through medium strainer into cup. Season with lemon juice, pepper, and salt.
