Serves: 16
Total Calories: 35
1. In small saucepan or top of double boiler, combine margarine, onion, tarragon, chervil, salt, pepper and hot water. Cook over low heat or over hot, but not boiling, water until margarine is melted, stirring frequently.
2. In small bowl, beat egg yolks slightly. Blend small amount of margarine mixture into beaten egg yolks add to margarine mixture in saucepan. Cook, beating mixture with eggbeater or wire whisk, for 6 to 8 minutes or until thick and smooth. Add wine and lemon juice blend well. Serve immediately.
Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 70 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 55 mg 18% * Sodium: 100 mg 4% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 1 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 1/2 Fat
This Bearnise Sauce recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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