Once Upon a Chef · by Jennifer Segal★ 5.0 (5)
Béarnaise Sauce
NUTRITION · PER SERVING20M COOK
CAL 74%·PRO 21%
CARBS 8G2% OF CAL
1G FIBER0G ADDED0G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 153G93% OF CAL
90G SAT63G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, silky emulsified sauce made in the blender with butter, egg yolks, and tarragon-infused vinegar. This classic béarnaise pairs with steak and other grilled proteins.
condimentfrench🥄 saucepan🌀 blendergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 1- 3 tablespoons finely chopped shallots, (from 2 shallots)
- 2 tablespoons finely chopped fresh tarragon leaves, (divided)
- ¼ cup white wine vinegar
- ¼ cup dry white wine
- 12 tablespoons (1½ sticks) unsalted butter
- 3 large egg yolks
- ¼ teaspoon salt
- Freshly ground black pepper
At a glance
PER SERVING · TIME 20M
CAL 74%·PRO 21%
CARBS 8G2% OF CAL
1G FIBER0G ADDED0G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 153G93% OF CAL
90G SAT63G 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
- 15m
- Cook
- 5m
- Sodium
- 641mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 205mg
- Calcium
- 69mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 641MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.