Bearnaise sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
For the sauce:
- Clarify the butter (to obtain ghee) in a bowl over a saucepan filled with water which will generate steam.
- Make a tarragon vinegar.
- Chop some tarragon and save for later.
- Chop the shallot in brunoise and soften with a little butter.
- Add the tarragon vinegar and thicken.
- Strain and add the egg yolks.
- Mix over heat.
- Add the clarified butter and continue to stir.
- Finish off by adding the freshly chopped tarragon.
Nutritional information (1 portion)
Energy
15314.34
kcal
Carbohydrates
2511.01
g
Proteins
1146.29
g
Lipids
410.14
g
Fiber
370.0
g
Saturates
24.34
g
Monounsaturated fatty acids
13.03
g
Polyunsaturated fatty acids
2.09
g
Cholesterol
344.68
mg
Calcium
56988.64
mg
Iron
1616.25
mg
Zinc
195.83
mg
Vitamin A
11027.7
ug
Vitamin C
2500.0
g
Folic acid
29.92
ug
Salt (Sodium)
711.7
mg
Sugars
0.01
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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