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Classic Chef's Béarnaise Sauce


Recipe Description
Makes 4 servings. 2.2 net grams of carbohydrate
per serving.

A dollop on top of a broiled ribeye steak is fabulous!​
Preparation Steps:
Level of Difficulty:
Easy​
Time Needed:
Ingredients:
Ingredients:
1/2 cup white wine
2 1/3 tbsp. tarragon
vinegar
1 finely chopped
shallot
2 tbsp. finely
chopped parsley
2 peppercorns
crushed
3 large egg yolks
1 cup melted
European Style
Butter (Plugrá)​
Serves:
Directions:
Combine the white wine, tarragon vinegar, shallots,
parsley and peppercorns in a small saucepan and
boil until reduced to 1/3 of the original amount.
Cool. Mix the egg yolks together in the top of a
double boiler, place over simmering water and add
vinegar mixture stirring constantly. Gradually add
the melted European Style Butter, stirring
continuously until the sauce has the consistency of
whipped cream.​
 
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