Bearnaise sauce

0
63
Bearnaise sauce
  • 0:05 Prep
  • 0:15 Cook
  • 4 Servings
  • Advanced

This classic French sauce can be served with meat, fish, eggs or vegetables.

Featured in
French recipes, Christmas last-minute cheats

Ingredients

  • 2 tablespoons tarragon vinegar*
  • 2 tablespoons white wine
  • 2 eschalots, chopped
  • 1 tablespoon chopped fresh tarragon

Method

  • Step 1
    Place 2 tablespoons each of tarragon vinegar and white wine in a saucepan with 2 chopped eschalots. Cook over medium heat until liquid is reduced to 1 tablespoon. Strain into a heatproof bowl, cool slightly. Follow hollandaise method (see related recipe), omitting lemon juice at the end – stir through 1 tablespoon of chopped fresh tarragon instead.

Nutrition

  • 990 kj

    Energy

  • 25g

    Fat Total

  • 16g

    Saturated Fat

  • 2g

    Protein

  • 183.09mg

    Sodium

All nutrition values are per serve

Notes

* From gourmet food stores.

  • Author: Valli Little
  • Image credit: Luke Burgess
  • Publication: Taste.com.au

Source: taste.com.au

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