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Recipe of Bernese Light Sauce
Recipe

Bernese Light Sauce

10 mins
Low
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The rich Bernese sauce (Bearnaise) is a classic French made with vinegar, wine, cream and echallots. It is delicious to accompany a beef filet.
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Ingredients

10 portions
  • 2/3 cups sour cream, sour cream
  • 1/2 cups shallot, finely chopped
  • 3 tablespoons white wine
  • 2 tablespoons white vinegar
  • 1 tablespoon tarragon
  • to taste black pepper, to taste

Preparation

Mix all the ingredients except the cream in a small pot and cook over medium heat until it starts to boil. Let it boil for 2 minutes.
Strain the mixture to remove the chopped echallot and return to the pot. Add the sour cream and cook for 1 more minute.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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