Recipe for Bearnaise Sauce from the Low Carb section.
Bearnaise SauceYield: 4 servings 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 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 till creamy, about 1 minute. Serve hot over beef or fish fillets. Yields 1 1/2 cups (6 tablespoons per serving). Per Serving: 262 Cal (94% from Fat, 4% from Protein, 2% from Carb); 2 g Protein; 27 g Tot Fat; 2 g Carb; 0 g Fiber; 32 mg Calcium; 1 mg Iron; 536 mg Sodium; 222 mg Cholesterol
We hope you enjoy your freshly made Bearnaise Sauce. This recipe came from Low Carb's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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