Sauce: Béarnaise
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Bearnaise sauce” from www.bbcgoodfood.com
Serving Size: 4
Ingredients
- 2 pasteurized egg yolks - A pinch of cayenne pepper - One teaspoon tarragon vinegar (source measure) - 4.40925 oz (125 g) butter - 1 small pack fresh tarragon, source does not specify weight - Salt and pepper, to taste
Instructions
1. Put yolks, cayenne, vinegar, salt and pepper in a mini food processor. 2. Chop tarragon stems and leaves separately. Melt butter, add stems, and bring to a simmer. 3. Run the processor while slowly adding all the hot butter. When thick and smooth, transfer to a bowl and fold in leaves. Adjust seasoning; serve immediately. Safety adaptation: Pasteurized yolks are required because hot butter does not verify a safe final egg temperature. Do not use untreated raw yolks or hold at room temperature. Measurement note: Butter ounces are a rounded calculation from the source mass; no scaling or density conversion. The UK source teaspoon is retained in words rather than inventing a US equivalence. The source does not weigh its small herb pack. Yield: 4 servings; finished volume unspecified Source: Adapted from Lulu Grimes, Good Food. Pasteurized-yolk safety adaptation follows FDA guidance. https://www.bbcgoodfood.com/recipes/bearnaise-sauce
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 251 kcal
Carbohydrates: 0.3 g
Protein: 1.6 g
Fat: 27.6 g
Saturated fat: 16.9 g
Trans fat: 1 g
Cholesterol: 159 mg
Sugar: 0.1 g
Sodium: 205 mg
Potassium: 17 mg
Calcium: 18 mg
Iron: 0.24 mg
Vitamin A: 246 µg RAE
Vitamin D: 0.5 µg
Generated: 2026-11-10T01:35:05+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin D are known subtotals. Trans fat is a known subtotal, with data for 1 of 2 ingredients. Missing contributions are unknown, not zero.