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    You are in: Home / Recipes / Brennan's Bearnaise Sauce Recipe
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    Brennan's Bearnaise Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Holly Ritchey's Note:

    Bearnaise Sauce Recipe from Brennan's in New Orleans.

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    Ingredients:

    Serves: 10

    Yield:

    Pint

    Units: US | Metric

    Directions:

    1. 1
      Mix together shallots, vinegar, first batch of fresh or dried tarragon and peppercorns in a non-aluminum pan. Reduce by 3/4. Remove from heat and cool slightly.
    2. 2
      Transfer reduction to a round bottomed stainless steel bowl. Add egg yolks and mix well.
    3. 3
      Place the bowl over a hot water bath (barely simmering) and continue to beat until the yolks are thick and creamy. Be careful not to scramble the egg yolks; pull the bowl away from the hot water bath if it starts to get too hot.
    4. 4
      Remove from heat. While whisking, gradually add the clarified butter to the egg yolks, drop by drop at first. If the sauce is too thick, thin with lemon juice or warm water.
    5. 5
      Strain the sauce through cheesecloth.
    6. 6
      Season to taste with salt, cayenne and a little lemon juice. Add the remaining tarragon.
    7. 7
      Hold warm for no longer than 1-1/2 hours. Makes 1 pint.

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    Nutritional Facts for Brennan's Bearnaise Sauce

    Serving Size: 1 (87 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 525.4
     
    Calories from Fat 519
    98%
    Total Fat 57.7 g
    88%
    Saturated Fat 35.8 g
    179%
    Cholesterol 259.7 mg
    86%
    Sodium 13.3 mg
    0%
    Total Carbohydrate 1.9 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    tarragon white wine vinegar

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