Béarnaise Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic French butter sauce enriched with egg yolks and infused with tarragon and white wine. Rich and tangy, it's the traditional accompaniment to steak, eggs, or vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 1 tablespoon finely chopped shallot
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon plus 1 teaspoon chopped fresh tarragon (divided)
- 3 large egg yolks
- 1/2 cup unsalted butter (melted)
- Kosher salt (to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 158mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 13mg
- Calcium
- 4mg
- Iron
- 0.05mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 158MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.