Herbed White Wine Sauce
This Herbed White Wine Sauce combines the classic flavors of a Bearnaise sauce with a contemporary twist, crafted from a cherished recipe discovered in the November 1978 issue of Bon Appétit. Utilizing the rich creaminess of quality mayonnaise and infused with fresh herbs and tangy white wine, this sauce is a delightful accompaniment for grilled steak, roasted chicken, or even steamed vegetables. Its balance of acidity and herbaceous notes offers a refreshing alternative that will elevate your meal without demanding too much of your time in the kitchen.
1.67
Servings
480
Calories
10
Ingredients
Ingredients
dry white wine
1/2 cup (none)
white wine vinegar
1/4 cup (none)
fresh parsley, chopped
1/2 cup (chopped)
small onion
1 (quartered)
garlic cloves
2 (peeled)
dried tarragon
3 teaspoons (lightly crushed)
dried chervil
1/2 teaspoon (lightly crushed)
white pepper
1/4 teaspoon (none)
mayonnaise (Best Foods or Hellman's)
1 cup (none)
egg yolk
1 (optional, beaten)
Instructions
1
In a blender, combine the dry white wine, white wine vinegar, chopped parsley, quartered onion, garlic cloves, crushed dried tarragon, crushed dried chervil, and white pepper. Blend on high speed until the mixture is smooth and well combined.
2
Transfer the mixture to a small saucepan and heat over medium heat. Stir frequently and let it cook until the liquid reduces to about 1/3 cup.
3
Once reduced, strain the liquid through a fine-mesh sieve, discarding the solids, and return the liquid to the saucepan.
4
Lower the heat and stir in the mayonnaise, heating the mixture gently until it is warm (avoid boiling).
5
If you prefer a thicker sauce, beat the optional egg yolk in a separate bowl. Take about 3 tablespoons of the warm sauce and mix it with the egg yolk thoroughly. Then, pour this mixture back into the saucepan and stir to combine.
6
Continue to heat gently, stirring constantly until the sauce thickens to your desired consistency. Remember, do not let it boil!
7
Optionally garnish the sauce with additional chopped parsley before serving.
8
Serve this Herbed White Wine Sauce over your choice of grilled beef or chicken, and enjoy this versatile and easy-to-make alternative to Bearnaise sauce.
Nutrition Information
53
Fat
4
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herbed White Wine Sauce?
It is a contemporary twist on a classic Bearnaise sauce, combining dry white wine, vinegar, fresh herbs, and mayonnaise.
Is this recipe based on a specific source?
Yes, this recipe was discovered in the November 1978 issue of Bon Appétit magazine.
What ingredients do I need for the base reduction?
You will need dry white wine, white wine vinegar, fresh parsley, onion, garlic, dried tarragon, dried chervil, and white pepper.
How much should I reduce the liquid?
You should simmer the blended mixture until it reduces to approximately 1/3 cup.
Why is mayonnaise used in this sauce?
Mayonnaise provides a rich, creamy texture and acts as the primary base for the sauce, simplifying the traditional emulsification process.
Can I make the sauce thicker?
Yes, you can stir in an optional beaten egg yolk to thicken the consistency.
What is the most important rule when heating the sauce?
You must heat the sauce gently and avoid letting it boil to prevent the mayonnaise from breaking.
What meat pairs well with this sauce?
It is an excellent accompaniment for grilled steak and roasted chicken.
Can I use this sauce for vegetables?
Yes, it works wonderfully as a topping for steamed vegetables.
How much fresh parsley is required?
The recipe calls for 1/2 cup of chopped fresh parsley.
What type of vinegar should I use?
The recipe specifies 1/4 cup of white wine vinegar.
How many garlic cloves are needed?
Use 2 peeled garlic cloves for this recipe.
Do I need to chop the onion finely?
No, since it will be blended, you only need to quarter one small onion.
How many calories are in one serving?
Each serving contains approximately 480 calories.
What is the fat content of this sauce?
There are 53 grams of fat per serving.
Is this sauce high in carbohydrates?
No, it is relatively low in carbs with only 4 grams per serving.
How much protein is in the sauce?
Each serving provides 3 grams of protein.
How many servings does this recipe make?
This recipe makes approximately 1.67 servings.
How do I prepare the dried herbs?
Both the tarragon and chervil should be lightly crushed before blending.
Can I use this sauce if I am on a keto diet?
Given the high fat and low carbohydrate content (4g), it may be suitable for many ketogenic diets.
Should I strain the sauce?
Yes, after reducing the liquid, strain it through a fine-mesh sieve to remove the onion, garlic, and herb solids.
What brand of mayonnaise is recommended?
The recipe suggests using Best Foods or Hellman's brand mayonnaise.
How do I incorporate the optional egg yolk?
Mix 3 tablespoons of the warm sauce into the beaten yolk first, then pour the mixture back into the saucepan.
What should I garnish the sauce with?
You can optionally garnish the final sauce with additional chopped fresh parsley.
Can I use a food processor for this recipe?
Yes, a food processor can be used to blend the initial ingredients if a blender is not available.
Is the sauce served hot or cold?
This sauce is served warm, though it should never reach a boil.
How much dried tarragon is needed?
The recipe requires 3 teaspoons of lightly crushed dried tarragon.
What kind of pepper is used?
1/4 teaspoon of white pepper is used for a subtle heat.
Is this sauce considered difficult to make?
No, it is described as an easy recipe and a versatile alternative to more complex sauces like Bearnaise.
What is the total ingredient count?
There are 10 total ingredients including the optional egg yolk.