Béarnaise Sauce For Steak

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

2 tablespoons fresh lemon juice
1 tablespoon tarragon
1/8 teaspoon ground red pepper
2 tablespoons vinegar
1/2 cup butter -- melted
3 egg yolks
2 tablespoons tarragon
2 tablespoons white wine
1 tablespoon chopped shallots

Contains EggsMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Lemon juice High in vitamin C
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

In a small saucepan, combine vinegar, tarragon, and shallots.
Cook rapidly until liquid is almost totally reduced. In a blender or processor combine egg yolks, lemon juice and pepper.
Slowly add butter. Add cooked herb mixture. Blend until thick.
Serve hot on steak.