Hollandaise Sauce and Bearnaise Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 988 cal. | (47 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 106 g | (91 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 156 mg | (4 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 63.9 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 721 mg | |||
| Complete sugar | 1 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
