The Recipe Critic · by Alyssa Rivers
Bearnaise Sauce
NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 4%
CARBS 3G3% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 33G95% OF CAL
20G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, rich French sauce made with egg, butter, and tarragon, finished with lemon. Traditional accompaniment for steak or grilled vegetables.
condimentfrench🥄 saucepangluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 cup unsalted butter
- ⅓ cup shallots (minced)
- 2 tablespoons white wine vinegar
- 2 tablespoons white wine
- 2 tablespoons fresh tarragon (divided)
- ½ teaspoon peppercorns
- 2-3 strips of lemon lemon peel
- 3 egg yolks
- salt to taste
At a glance
PER SERVING · TIME 35M
CAL 16%·PRO 4%
CARBS 3G3% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 33G95% OF CAL
20G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Sodium
- 139mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 59mg
- Calcium
- 29mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 139MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.