Name: Béarnaise Sauce Recipe
Total time: 20 min
Yield: 4
Cuisine: French

Protein

Carbs

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MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Béarnaise sauce is to steak as peanut butter is to jelly. Only way more elegant. Try our take on this classic sauce with the “golden touch.” it makes grilled fish or eggs craveworthy.

How to make Béarnaise Sauce Recipe

Anne Aobadia

Crawler

French

<p>Béarnaise sauce is to steak as peanut butter is to jelly. Only way more elegant. Try our take on this classic sauce with the “golden touch.” it makes grilled fish or eggs craveworthy.</p>

Eggetarian

4 egg yolkegg yolks

2 tsp white wine vinegar

0.25 tsp onion powder

2 tbsp fresh tarragon, chopped

280 g butter

salt and pepper

Crack the eggs and separate the egg yolks into a heat-resistant bowl.  save the egg whites for something else,  for example a tortilla bread. 

step 1

Mix white-wine vinegar,  onion powder and tarragon in a separate small bowl. 

step 2

Melt the butter in a saucepan without letting it turn brown. 

step 3

Slowly beat in the butter one drop at a time into the egg yolks and continue to whisk,  increase the pace into a thin stream as the sauce thickens.  continue to whisk until all the butter has been added.  the white milk protein that has accumulated at the bottom of the pan should not be included. 

step 4

Add the vinegar and tarragon mixture.  stir together,  salt and pepper to taste.  serve immediately. 

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