1/4 cup vinegar
3 egg yolks
1/4 cup white wine
1 teaspoon tarragon
1 tablespoon scallion, minced 1/2 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
PREPARATION for Bearnaise Sauce
The preparation for this Bearnaise Sauce starts with combining vinegar, pepper, wine, scallions and tarragon in saucepan. Cook over a low heat until reduced to half, for about 8 minutes. Then strain mixture into top of double boiler. With rotary beater or wire whisk, beat in beaten egg yolks and salt. Cook over hot water until become thickened. Beat in butter, 1 tablespoon at a time. Stir over heat till it become creamy, about 1 minute.
Serve hot over beef or fish fillets.
Yield: 4 servings
Yields 1 1/2 cups (6 tablespoons per serving).
Per Serving: 262 Cal (4% from Protein, 94% from Fat, 2% from Carb); 2 g Protein; 27 g Tot Fat; 2 g
Carb; 0 g Fiber; 222 mg Cholesterol; 32 mg Calcium; 1 mg Iron; 536 mg Sodium