Béarnaise Sauce

A classic French sauce made by emulsifying egg yolk and melted butter into a tarragon-infused vinegar reduction.

Vegetarian French Classic Sauce

Estimated Nutrition

Calories

306.2

kcal / serving

612.4 kcal total

Carbs

1.1g

per serving

2.2 g total

Fat

32.6g

per serving

65.2 g total

Protein

1.9g

per serving

3.7 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

piece

Egg Yolk

large, free-range

Butter

melted

Liquids

Water

NutsSeeds

piece

Black Peppercorns

tbsp

Tarragon

fresh leaves chopped, stalks saved

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

Vegetables

0.5

piece

Shallot

finely chopped

Method

Simmer vinegar, water, shallot, peppercorns, and tarragon stalks in a saucepan until 7.5 ml of liquid remains.

Strain the liquid into a bowl.

Blend the egg yolk and strained reduction in a food processor until light and frothy.

Slowly add 75g melted butter 15ml at a time while blending on low speed until smooth.

Stir in the chopped tarragon leaves and season with salt and pepper.