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  • Summary

    Kerry Simon, executive chef at Jean-Georges; Prime Steakhouse at the Bellagio Hotel in Las Vegas, shares his recipe for this classic sauce that is often served as an accompaniment to steak. Because of its acidic ingredients, bearnaise sauce cannot be cooked.

    Ingredients

    • 2 shallots, finely chopped
    • 1/2 cup white wine
    • 1/2 cup champagne vinegar
    • 4 1/2 teaspoons chopped fresh tarragon
    • Salt and freshly ground pepper
    • 4 large egg yolks
    • 2 tablespoons water
    • 2 sticks cold unsalted butter, cut into small pieces
    • 1 1/2 teaspoons chopped fresh chervil

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 248 % Daily Value *
    • Total Fat: 1 g 1.31%
    • Saturated Fat: 0 g 1.3%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 25 mg 1.03%
    • Calcium: 179 mg 17.92%
    • Potassium: 811 mg 23.17%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 19.61%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 37 g %
    • Dietary Fiber: 6 g 24.12%
    • Sugar: 15 g
    • Protein: 5 g
    • Alcohol: 12 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 7.23%
    • Vitamin C 46.22%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables7
    • Exchange - Lean Meat0
    • Exchange - Alcohol1
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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