Bearnaise Sauce

Ingredients

• 1/4 cup vinegar
• 1/4 cup white wine
• 1 teaspoon tarragon
• 1 tablespoon scallion, minced
• 1/2 cup butter
• 3 egg yolks
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
  

Instructions

1. Combine vinegar, wine, pepper, scallions and tarragon in saucepan. Cook over low heat until reduced to half, about 8 minutes.
2. Strain mixture into top of double boiler.
3. With wire whisk or rotary beater, beat in beaten egg yolks and salt. Cook over hot water until thickened. Beat in butter, 1 tablespoon at a time. Stir over heat until creamy, about 1 minute.
4. Serve hot over beef or fish fillets.

Yields 1 1/2 cups (6 tablespoons per serving).

Per Serving: 262 Cal (94% from Fat, 4% from Protein, 2% from Carb); 2 g Protein; 27 g Tot Fat; 2 g Carb; 0 g Fiber; 32 mg Calcium; 1 mg Iron; 536 mg Sodium; 222 mg Cholesterol

LOW CARBOHYDRATE RECIPES