Directions:
- First prepare the bearnaise reduction:.
- Combine in a small heavy saucepan vinegar, wine, peppercorns, shallots, chevril or parsley, and tarragon with liquid or the extra tarragon vinegar. (Reserve the leaves from half of the stalks and put aside.) Cook over high heat until reduced to 1/3 cup or less. Strain through very fine sieve or cloth. Very finely chop and add remaining chevril or parsley and remaining tarragon.
- In a clean, stainless steel bowl add the egg yolks and bearnaise reduction. Whip together over a low flame, whipping constantly. Once eggs are cooked and fluffy, remove from heat. Slowly drizzle in the clarified butter, constantly whipping to incorporate the butter. Once all the butter is added, add the tarragon, lemon juice, Dijon mustard, salt and pepper and tabasco sauce. Once all the items are added whip together to mix well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5433.76 Kcal (22750 kJ) | ||
| Calories from fat | 4747.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 527.5g | 812% | |
|---|---|---|---|
| Cholesterol | 1793.37mg | 598% | |
| Sodium | 833.75mg | 35% | |
| Potassium | 739.9mg | 16% | |
| Total Carbs | 162.03g | 54% | |
| Sugars | 112.52g | 450% | |
| Dietary Fiber | 8.41g | 34% | |
| Protein | 29.21g | 58% | |
| Vitamin C | 22.3mg | 37% | |
| Iron | 10.5mg | 59% | |
| Calcium | 346.8mg | 35% | |
| Amount Per 100 g | |||
| Calories | 714.87 Kcal (2993 kJ) | ||
| Calories from fat | 624.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.4g | 812% | |
|---|---|---|---|
| Cholesterol | 235.94mg | 598% | |
| Sodium | 109.69mg | 35% | |
| Potassium | 97.34mg | 16% | |
| Total Carbs | 21.32g | 54% | |
| Sugars | 14.8g | 450% | |
| Dietary Fiber | 1.11g | 34% | |
| Protein | 3.84g | 58% | |
| Vitamin C | 2.9mg | 37% | |
| Iron | 1.4mg | 59% | |
| Calcium | 45.6mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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