Sauce bearnaise
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
250 gr unsalted butter3 egg yolks L or M3-4 Tbls vinegar 1 medium oignon chopped2 Tbls dragon dried or freshsalt
Heat vinegar and oignon over medium heat, add dragon and leave to simmer until about 1 tablespoon of liquid remains.
Put your skillet in cold water and leave until mixture has cooled. Beat in egg yolks one at a time , beat well after each addition.
Cut butter into small chunks.
Return skilled to medium heat and add butter one chunk at a time. Beat well. If sauce begins to "stick" to the bottom of your skillet, reduce heat. Add salt for taste.
When all the butter has melted, put the skillet back into the cold water and beat the mixture for another moment.
This sauce must not boil, not even simmer. You need just enough heat to melt your butter.
YOU MUST NOT STOP BEATING the mixture. When you do the butter separates very quickly. You can still eat it, the taste won't change, but it will not look good.
Number of Servings: 15
Recipe submitted by SparkPeople user ANGELICA254.
Put your skillet in cold water and leave until mixture has cooled. Beat in egg yolks one at a time , beat well after each addition.
Cut butter into small chunks.
Return skilled to medium heat and add butter one chunk at a time. Beat well. If sauce begins to "stick" to the bottom of your skillet, reduce heat. Add salt for taste.
When all the butter has melted, put the skillet back into the cold water and beat the mixture for another moment.
This sauce must not boil, not even simmer. You need just enough heat to melt your butter.
YOU MUST NOT STOP BEATING the mixture. When you do the butter separates very quickly. You can still eat it, the taste won't change, but it will not look good.
Number of Servings: 15
Recipe submitted by SparkPeople user ANGELICA254.
Nutritional Info Amount Per Serving
- Calories: 138.4
- Total Fat: 14.4 g
- Cholesterol: 77.5 mg
- Sodium: 3.4 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.0 g
- Protein: 0.8 g
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