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My review
Bearnaise Sauce
MARBALET
"This elegant Bearnaise sauce is a little tricky to make; cook it in a double boiler, and stir continuously."
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Ingredients
servings 309 calsOriginal recipe yields 6 servings (2 cups)
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Directions
{{model.addEditText}} Print- In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat.
- Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler set over simmering water. Cook and stir until the mixture reaches the consistency of mayonnaise. Remove the mixture from heat. Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon, wine, vinegar, and shallot mixture and blend well.
Nutrition Facts
Per Serving: 309 calories; 33 g fat; 2.9 g carbohydrates; 2.3 g protein; 184 mg cholesterol; 227 mg sodium. Full nutrition
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Reviews
Read all reviews 1013 Ratings
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Most helpful positive review
10/27/2000
You will love this recipe. The flavor and the texture is just sublime!
Most helpful critical review
11/21/2002
I found this recipe easy enough to make, but it had way too much of a vinegar taste. The second time I made it I cut down on the vinegar and it was much better.
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11/21/2002
I found this recipe easy enough to make, but it had way too much of a vinegar taste. The second time I made it I cut down on the vinegar and it was much better.
10/27/2000
You will love this recipe. The flavor and the texture is just sublime!
10/18/2010
I halved the vinegar when I made it and it turned out absolutely PERFECT. To keep it from separating, though, Emeril Lagasse says to clarify the butter before adding it. I'll try that next time,...
12/11/2003
This sauce tasted great, but the proportions seemed wrong. There is way too much butter. I ended up halfing it, and still had the sauce way too buttery. Plus the consisitancy didn't seem righ...
5/22/2011
I thought the sauce turned out great! I also decreased the butter to about 3/4 cup and clarified that, so probably ended up with about half a cup. The key to not having your sauce separate is to...
8/2/2006
Very good...First time making Bearnaise for fish and it was good. After reading the reviews I was afraid that the vinegar would be too strong so I reduced it by half. Definately will make agai...
10/21/2007
This was really good, and very straight-forward and easy to prepare. Had it over beef wellingtons and it was perfect. Thank you!
4/21/2007
This sauce is fantastic. I followed the directions as written. Great stuff.
12/26/2012
I made this on Christmas with Beef Tenderloin (recipe found here). The Bernaise sauce has too strong a vinegar taste and even though I did everything exactly as suggested, it still separated. Ba...