Hollandaise Sauce and Bearnaise Sauce

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Hollandaise Sauce and Bearnaise Sauce
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Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
988
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie988 cal.(47 %)
Protein7 g(7 %)
Fat106 g(91 %)
Carbohydrates2 g(1 %)
Sugar added0 g(0 %)
Roughage0.3 g(1 %)
Vitamin A1.1 mg(138 %)
Vitamin D3.5 μg(18 %)
Vitamin E4.4 mg(37 %)
Vitamin K8.6 μg(14 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2 mg(17 %)
Vitamin B₆0.1 mg(7 %)
Folate63 μg(21 %)
Pantothenic acid1.5 mg(25 %)
Biotin20.3 μg(45 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C4 mg(4 %)
Potassium156 mg(4 %)
Calcium83 mg(8 %)
Magnesium17 mg(6 %)
Iron3.1 mg(21 %)
Iodine10 μg(5 %)
Zinc1.8 mg(23 %)
Saturated fatty acids63.9 g
Uric acid5 mg
Cholesterol721 mg
Complete sugar1 g

Ingredients

for
4
For the hollandaise sauce
250 grams butter
3 egg yolks
4 Tbsps dry white wine
2 Tbsps lemon juice
salt
white peppers (freshly ground)
For the béarnaise sauce
5 Tbsps dry white wine
5 Tbsps White vinegar
2 shallots
1 Tbsp chopped Tarragon
1 Tbsp chopped Chervil
3 egg yolks
200 grams butter
salt
white peppers (freshly ground)
How healthy are the main ingredients?
Tarragonsaltshallot

Preparation steps

1.

For the hollandaise sauce: Melt the butter and skim off the foam. Place the the yolks and wine in a metal bowl, and gradually beat in the hot water until frothy. Beat in the butter slowly. Continue mixing until the sauce forms thick ribbons. Season with lemon juice and salt and pepper to taste.

2.

For the bearnaise sauce: Melt butter and skim off foam. Peel and finely chop shallots and add to a bowl. Add 1/2 the herbs, the wine and vinegar to a small saucepan. Heat over medium heat and allow to reduce by half. Cool and pour through a fine sieve.

3.

Add the yolks to metal bowl and gradually beat in the hot water until frothy. Slowly beat in the butter. Continuously mix until the mixture forms thick ribbons. Stir in the herb mixture and the remaining herbs. Season with salt and pepper to taste.