
Dispositivos e acessórios
Béarnaise sauce
Preparação 10min
Total 15min
4 portions
Ingredientes
-
shallots cut in halves50 g
-
fresh tarragon leaves only1 sprig
-
dry white wine50 g
-
white wine vinegar (preferably tarragon vinegar)1 tbsp
-
butter, unsalted cut in pieces200 g
-
egg yolks4
-
salt1 tsp
-
ground black pepper1 pinch
Nutrição por 4 portions
Energia
1833 kcal /
7666 kJ
Proteína
15 g
Gordura
192 g
Hidratos de carbono
2 g
Fibra
0.9 g