Fake Bearnaise sauce
Drygast, 2023-05-02
Fake bea that is quick and easy to make
- Servings3 Portions
- AllergensEggs, Milk
- Cook Time10 min
Real béarnaise sauce is made from butter - it goes without saying, but this sauce is a great substitute that is not only quick and easy to make, but also lower in calories. The result is a sauce that is excellent for grilled food and can easily be modified to suit taste and preference. I appreciate e.g. to have in a little dried chili or a pressed garlic.
This fake béarnaise is made on a base of creme fraiche heated with stock cube, eggyolks and tarragon. You can also add vinegar (I've only tried apple cider, but have seen some people use red wine vinegar) which works fine, but I just wanted to post the recipe here in its most basic form. If you want to use fresh chopped tarragon - that will work great - in that case use double the amount (1 tablespoon). You can also add chopped parsley, but I think the sauce is good without it.
This sauce goes well with grilled meat and oven-roasted vegetables / french fries.
Ingredients
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 810.26 kcal | 270.09 kcal | 319 kcal |
| Carbohydrates | 9.68 g | 3.23 g | 3.81 g |
| Fat | 81.71 g | 27.24 g | 32.17 g |
| Protein | 11.96 g | 3.99 g | 4.71 g |
| Sugar | 5.92 g | 1.97 g | 2.33 g |
| Salt | 5.51 g | 1.84 g | 2.17 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Directions
- Heat the creme fraiche and bouillon cube in a small saucepan over medium heat until the bouillon cube has dissolved. Whisk/stir lightly all the time.
- Add the egg yolks, raise the heat and bring the sauce to a boil while stirring. When the sauce has thickened slightly, remove it from the heat.
- Add tarragon and season with salt and pepper. The bouillon cube I usually use is already quite salty so I don't think it's necessary, but decide for yourself.