How to Make Tasty Heart healthy Bernaise sauce

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Heart healthy Bernaise sauce. Saturated fat raises your blood Butter and egg yolks are the sources of saturated fat in Bearnaise sauce. Vegetable oils are lower in saturated fat and higher in heart-healthy fats than solid. Béarnaise sauce (/bərˈneɪz/; French: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.

Heart healthy Bernaise sauce This is a fantastic recipe to know by heart and master through lots of practice because it's one of those preparations that separate professional cooks from home cook aficionados. Bearnaise sauce is best consumed the day it's made, as soon as it's ready. You can, if needed, store it in a covered container in the fridge for up a couple of days. You can have Heart healthy Bernaise sauce using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Heart healthy Bernaise sauce

  1. It’s of tarragon vinegar.
  2. You need of finely chopped shallots.
  3. Prepare of tarragon leaves.
  4. Prepare of water.
  5. Prepare of fst free mayonaise.
  6. Prepare of smart balance butter.
  7. You need of pepper.
  8. You need of white wine.

At that point, you can spread it on toast because it will not be sauce-like anymore, or take it out and gently reheat it over a double boiler. Learn how to reverse sear beef, using a Chateaubriand. Find healthy eating inspiration and ideas for eating well all year long. Browse healthy recipes and get important nutritional tips like how to choose heart healthy foods.

Heart healthy Bernaise sauce instructions

  1. In a sauce pan add wine vinegar shallots tarragon and water. Reduce to 2 tablespoons. Remove from heat. Cool slightly..
  2. Add the mayonaise to the tarragon reduction..
  3. Whisk in smart balance until melted..

If the sauce seems too thick, whisk in a little hot water. Keep at room temperature and just before serving, place back on the double boiler, whisking for just a few seconds. When you talk sauce, I'm a true Dane. I love sauce, and lots of it. But if you go the classic French sauce way, you have to use large amount of butter or other fats.

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