Béarnaise sauce
Béarnaise sauce is a classic French emulsified sauce made from clarified butter, egg yolks, white wine vinegar, and a reduction of shallots, tarragon, and peppercorns. It is a rich, creamy derivative of hollandaise sauce, traditionally served with grilled steak or roasted vegetables.
🍽️ Nutrition at a glance
This sauce is very high in fat, primarily from butter and egg yolks, with minimal protein and almost no carbohydrates. A typical serving provides a significant amount of calories, along with vitamins A, D, and B12, and minerals like selenium and phosphorus.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 0.5 g |
| Carbs | 0.2 g |
| Fat | 13 g |
| Fiber | 0 g |
| Sugar | 0.1 g |
| Sodium | 150 mg |
| Vitamin A | 120 mcg RAE |
| Vitamin D | 0.5 mcg |
| Vitamin B12 | 0.2 mcg |
| Cholesterol | 65 mg |
| Selenium | 1.5 mcg |
| Phosphorus | 15 mg |
| Sodium | 150 mg |
| Potassium | 20 mg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
Béarnaise is a cornerstone of French 'haute cuisine' and its preparation is a test of a chef's skill in creating a stable emulsion. Nutritionally, it is a dense source of fat-soluble vitamins and cholesterol.
AI estimate may be inaccurate · Terms