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Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks, white wine vinegar and flavored with herbs. It is considered to be a 'child' of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France.
Source: Wikipedia. Source link.
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Food Item | Sauce, Bernaise, powder base, prepared |
---|---|
SubCat | Soup, sauce/gravy, stew base |
Carbo (g) | 6.3 |
Sub2Cat | |
Sub3Cat | |
Kilojoules (kJ) | 914 |
Kilocalories (kcal) | 221 |
Fat (g) | 20.7 |
Protein (g) | 2.4 |
Salt (g) | 1.6 |
Water (g) | 70 |
Sugar (g) | 1 |
Alcohol (g) | 0 |
Beta-carotene (µg) | 234 |
Calcium (mg) | 47 |
Cholesterol (mg) | 20 |
Copper (mg) | 0 |
Dietary fibre (g) | 0 |
Edible part (%) | 100 |
Folate (µg) | 1 |
FoodID | 10.015 |
Iodine (µg) | M |
Iron (mg) | 0.1 |
Magnesium (mg) | 6 |
Mono+Di (g) | 0.9 |
MuFa (g) | 6.2 |
Niacin (mg) | 0 |
Omega-3 (g) | M |
Omega-6 (g) | M |
Phosphorus (mg) | 65 |
Potassium (mg) | 142 |
PuFa (g) | 4 |
Retinol (µg) | 242 |
Riboflavin (mg) | 0.07 |
SatFa (g) | 9 |
Selenium (µg) | 0 |
Sodium (mg) | 631 |
Starch (g) | 0 |
Thiamin (mg) | 0.03 |
TransFa (g) | 0.3 |
Vitamin A (RAE) | 101 |
Vitamin B12 (µg) | 0.2 |
Vitamin B6 (mg) | 0.01 |
Vitamin C (mg) | 0 |
Vitamin D (µg) | 2.5 |
Vitamin E (alfa-TE) | 2.2 |
Zinc (mg) | 0.3 |