Preparation of Bearnaise sauce
Reduction
- 8 tbsp Water
- ¼ bunches Parsley
- 2 tbsp Vinegar
- 4 Peppercorns
Separate ¼ bunches Parsley into leaves and stems.
Boil down 8 tbsp Water, 2 tbsp Vinegar, 4 Peppercorns, the parsley stalks and any asparagus trimmings until there is almost no liquid left (2 tbsp for 4 portions).
Beat until frothy
- 2 Egg yolk
- 1 tsp Lemon juice
- Salt
Beat 2 Egg yolk, 2 tablespoons of the reduction, 1 tsp Lemon juice and Salt over a light steam with a whisk until frothy.
Stir in butter
- 20 dag Butter
Liquefy 20 dag Butter and temper to 40 °C.
Slowly stir the melted butter into the foamy yolk mixture over steam using a whisk.
Make sure that the mixing bowl does not get too warm, otherwise the egg will curdle.
Herbs
- Tarragon leaves
Finely chop the parsley leaves and a few Tarragon leaves and stir into the whipped Bearnaise sauce.
Created and tested by Martin Schlagnitweit – seasonal cook, web developer and vegetable grower.
Bearnaise sauce photos
Boil down water, vinegar, salt, peppercorns, parsley stalks and asparagus stalks
Strain the reduction
Mix the reduction with the egg yolks and whip with melted butter over a gentle steam
Season the Bearnaise sauce with chopped parsley and salt
The finished Bearnaise sauce, as a side dish with asparagus
Nutrition per serving
Reference amount: 1 serving
Composition
Carbohydrates 2.1%
Protein 4.3%
Fat 96%
- Carbohydrates
- 1 g
- Protein
- 2 g
- Fat
- 45 g
Energy
409 kcal
1,711 kJ
Questions about Bearnaise sauce
- How many kcal does Bearnaise sauce have?
-
One serving of Bearnaise sauce provides 409 kcal.
- How many carbs does Bearnaise sauce contain?
-
One serving of Bearnaise sauce contains 1 g of carbs.
- How much protein does Bearnaise sauce contain?
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One serving of Bearnaise sauce contains 2 g of protein.
- How much fat does Bearnaise sauce contain?
-
One serving of Bearnaise sauce contains 45 g of fat.