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