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5 Minute Bearnaise Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)339.7398
Energy (kCal)10813.0
Carbohydrates (g)493.2109
Total fats (g)909.1539
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Set up a double boiler. Put two yolks, vinegar and tarragon into the glass bowl on top and whisk. | 2. When water boils, turn it down. Stir CONSTANTLY. | 3. When the mixture starts to thicken, add one cube of butter t a time, mixing after each addition until melted. | 4. When done, quickly take off the heat and plonk the bottom of the bowl into cold water to stop it from cooking. | 5. Make sure that you have a big bowl of cold water on hand so if you think the eggs are going lumpy or about to curdle, put the bottom into the water and whisk vigorously. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    butter 125 cubed 10687.5 491.0625 333.9375 900.0
    tarragon 1 tablespoon dried 5.31 0.904 0.4099 0.1303
    white vinegar 1/4 cup 10.71 0.0238 0.0 0.0

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

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