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    You are in: Home / Recipes / Bearnaise Spread Recipe
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    Bearnaise Spread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr's Note:

    I adapted this recipe from one passed down in my family. It starts as a typical blender Bearnaise sauce, but it is chilled into a fantastic sandwich spread for roast beef and egg sandwiches. The sauce will last one week in the fridge.

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    Units: US | Metric


    1. 1
      In a small sauce pan combine tarragon, onion, pepper, salt, vinegar and white wine.
    2. 2
      Cook over medium heat until all of the liquid has evaporated (the more liquid that evaporates, the thicker your sauce will be).
    3. 3
      While the sauce is cooking, put the egg yolks, lemon juice and cayenne pepper in the jar of a blender; blend for thirty seconds.
    4. 4
      When the liquid has evaporated add the butter.
    5. 5
      Once the butter has completely melted and come to a boil, remove from the heat.
    6. 6
      Turn the blender on low and very slowly add the butter mixture to the egg mixture.
    7. 7
      If the butter seems to be separating or coming to the top of the blender mix; stop the blender and stir with a spoon.
    8. 8
      Once all of the butter mix has been added to the blender and the mixture is well blended, pour the sauce into a small container and refrigerate.
    9. 9
      When it is cold you can spread it on anything you want.

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    Nutritional Facts for Bearnaise Spread

    Serving Size: 1 (19 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 66.7
    Calories from Fat 59
    Total Fat 6.5 g
    Saturated Fat 3.9 g
    Cholesterol 50.6 mg
    Sodium 115.5 mg
    Total Carbohydrate 1.0 g
    Dietary Fiber 0.1 g
    Sugars 0.2 g
    Protein 0.6 g

    The following items or measurements are not included:

    tarragon vinegar

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