Preppy Kitchen · by John Kanell
Béarnaise Sauce Recipe
NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 6%
CARBS 3G2% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 50G94% OF CAL
30G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky French sauce made with butter, egg yolks, and tarragon. Serve over steak, salmon, or vegetables for an elegant touch to any meal.
condimentfrench⚡ microwave🥄 saucepan🌀 blendergluten freevegetarian
View the full recipe on Preppy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup dry white wine ((60mL))
- ¼ cup white wine vinegar ((60mL))
- 1 shallot (finely chopped (about 50g))
- 1 tablespoon chopped tarragon leaves
- 1 cup unsalted butter ((226g))
- 3 large egg yolks
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon fresh lemon juice
At a glance
PER SERVING · TIME 30M
CAL 24%·PRO 6%
CARBS 3G2% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 50G94% OF CAL
30G SAT20G 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
- 20m
- Cook
- 10m
- Sodium
- 308mg
- 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
- 74mg
- Calcium
- 22mg
- Iron
- 0.28mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.