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Nutrition Facts
Serving Size 51 g
(Approx. 8 Servings)
Amount Per Serving
Calories 230 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 15 g 75%
Trans Fat 1.0 g
Cholesterol 130 mg 43%
Sodium 310 mg 43%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 1 g
Vitamin A 15% Iron 2%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cracked Pepper Béarnaise Sauce

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
8  People


Recipe makes 8 Servings

2 medium shallots, minced
1/2 cup(s) white wine vinegar, or lemon juice can be substituted
3 large eggs, yolks only
1 Tsp cracked black pepper, plus more as needed to taste
8 Oz unsalted butter, 2 sticks, melted. Plus more as needed to taste
1 Tbsp fresh tarragon, lightly packed leaves only
1/2 Tsp kosher salt, as needed to taste
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In a small stainless steel sauce pot add shallots and vinegar and bring to a simmer. Continue to reduce liquid until less then a 1/4 teaspoon of liquid remains. * If using lemon juice, be careful not to cook on too high a heat as it can burn and taste bitter.
Once liquid is reduced, remove from heat and allow to sit while prepping the other ingredients.
In a blender add egg yolks and cracked pepper. Add cooked shallot mixture and blend together on medium speed. Slowly add melted butter in a thin continuous stream.
Turn blender up to highest speed and add in tarragon. Stop blending once sauce has thickened. Season to taste with salt and more cracked pepper as needed.


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