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Bérnaise Sauce
Bérnaise Sauce is a French classic that is perfect for plain meat and fish. It transforms the protein into a delicate meal to enjoy.
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Course:
Sauce
Cuisine:
French
Keyword:
Bernaise, Sauce
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
6
portions
Calories:
47
kcal
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Ingredients
Metric
Imperial
1/2
cup
white wine
quality wine
1
Tbs
shallots
finely chopped
1/2
tsp
fresh tarragon
chopped
3
large
egg yolks
free range
1/2
tsp
Salt
1/2
cup
butter
Instructions
Combine wine, shallots and tarragon, and cook until wine is reduced to a mere glaze. Combine egg yolks and salt in blender.
Slowly pour glaze in blender, blending as it is poured.
Heat butter until bubbling hot.
Turn on blender again and gradually pour melted butter in steady stream until sauce thickens.
Notes
A divine sauce that is an intricate part of so many recipes.
Nutrition
Calories:
47
kcal
|
Carbohydrates:
1
g
|
Protein:
2
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
105
mg
|
Sodium:
199
mg
|
Potassium:
44
mg
|
Sugar:
0.2
g