Bearnaise Sauce (lowcarb)
bearnaise sauce 
 
yield: 4 servings 
 
1/4 cup  vinegar
1/4 cup  white wine
1 tsp  tarragon
1 Tbsp  scallion, minced
1/2 cup  butter
3   egg yolks
1/2 tsp  salt
1/4 tsp  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 
 
-- 
(ID: 10267) Mirror: rec.food.recipes: Mon, Oct 27, 2003


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