Sauce Béarnaise
- Preparing Time: -
- Total Time: -
- Served Person:
- 1/3 cup dry white wine
- Carbohydrate 5 g(2%)
- Fat 0 g(1%)
- Fiber 1 g(3%)
- Protein 2 g(3%)
- Saturated Fat 0 g(1%)
- Sodium 9 mg(0%)
- Calories 60
Preparation Combine in a small heavy saucepan vinegar, wine, peppercorns, shallots, chevril or parsley, and tarragon with liquid or the extra tarragon vinegar. (Reserve the leaves from half of the stalks and put aside.) Cook over high heat until reduced to 1/3 cup or less. Strain through very fine sieve or cloth. Make Hollandaise Sauce using strained liquid instead of lemon juice or vinegar. Very finely chop and add remaining chevril or parsley and remaining tarragon.
Preparation Combine in a small heavy saucepan vinegar, wine, peppercorns, shallots, chevril or parsley, and tarragon with liquid or the extra tarragon vinegar. (Reserve the leaves from half of the stalks and put aside.) Cook over high heat until reduced to 1/3 cup or less. Strain through very fine sieve or cloth. Make Hollandaise Sauce using strained liquid instead of lemon juice or vinegar. Very finely chop and add remaining chevril or parsley and remaining tarragon.
