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Bearnaise (Sauce) LC-0.7/s(4) Categories: none 1/2 cup butter 1/4 teaspoon salt 1 dash (.2 g) cayenne 2 large egg yolk 1 tablespoon lemon juice 1/2 cup water; boiling 1 teaspoon parsley, fresh; finely chopped 1 teaspoon tarragon, fresh Put half a cup of butter into a small saucepan and melt and stir to a cream. Add salt, cayenne and the egg yolks, and beat well. Then stir in lemon juice and gradually the boiling water. Cook over low heat, stirring constantly until of a creamy consistency. Add finely chopped parsley and fresh tarragon and serve at once. NYC Nutrition Analysis (per serving or yield unit): water=43.14 g; calories=235.6; protein=1.75 g; total fat=25.62 g; carbohydrate=0.74 g; dietary fiber=0.07 g; ash=1.22 g; calcium=24.22 mg; phosphorus=48.84 mg; iron=0.5 mg; sodium=384.7 mg; potassium=34.75 mg; magnesium=3.47 mg; zinc=0.3 mg; copper=0.01 mg; manganese=0.04 mg; vitamin A=1084 IU; vitamin E=0.73 mg ATE; thiamin=0.02 mg; riboflavin=0.07 mg; niacin=0.06 mg; pantothenic acid=0.35 mg; vitamin B6=0.04 mg; folate=15.09 ug; vitamin B12=0.29 ug; vitamin C=2.41 mg; saturated fat=15.13 g; monounsaturated fat=7.63 g; polyunsaturated fat=1.22 g; cholesterol=168.4 mg; selenium=4.06 ug; refuse=0.02%; %cal as carb:prot:fat=1:3:96; WW Pts=6.83; (complete analysis) Contributor: Http://www.3fatchicks.com Yield: 4 servings

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