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Ben's Bearnaise Sauce

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.213
Energy (kCal)1605.632
Carbohydrates (g)69.6071
Total fats (g)133.3084
  • Cuisine

    European >> French >> French

  • Dietary Style

  • Preparation Time

    Cooking Time - 15 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside. | 2. Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water. | 3. Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white wine 1/2 cup - - - -
    tarragon vinegar 2 tablespoons - - - -
    shallot 2 tablespoons minced 14.4 3.36 0.5 0.02
    white pepper 1/2 teaspoon ground 3.552 0.8233 0.1248 0.0254
    tarragon 4 sprigs chopped - - - -
    chervil 2 sprigs minced - - - -
    parsley 2 sprigs minced 0.72 0.1266 0.0594 0.0158
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    butter 1 cup melted 1368.0 62.856 42.744 115.2

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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