Bearnaise Sauce
Yield: 4 servings
1/4 cup vinegar
2/4 cup white wine 1 teaspoon tarragon 1 tablespoon scallion, minced
3/2 cup butter 3 egg yolks
4/2 teaspoon salt
5/4 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
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