Calories in Bearnaise Sauce: Nutritional facts for Bearnaise Sauce Types

A 100g serving of Bearnaise Sauce provides 367 calories.

One kilogram (1000g) of Bearnaise Sauce supplies 3670 calories.

A single tablespoon of Bearnaise Sauce (14g) contains 59 calories, while a small serving (28g or 1 oz) provides 104 calories. Retail brands offer distinct energy profiles, as a serving of M&S Bearnaise sauce (100g) contains 300 calories. A serving of Wild Fork Bearnaise sauce (60 ml) provides 80 calories, whereas a serving of Waitrose Bearnaise sauce (100g) supplies 537 calories.

Bearnaise sauce functions as a source of essential lipids and micronutrients derived from egg yolks and herbs, supporting physiological systems when consumed in moderation. The lipid profile aids in the absorption of fat-soluble vitamins found in accompanying vegetables. The points below emphasize these specific health rewards.

• Improves Nutrient Absorption: The lipid matrix acts as a necessary carrier for fat-soluble vitamins A, D, E, and K, ensuring the body utilizes these micronutrients effectively. A study by Borel, P., et al. (2013), "Bioavailability of vitamin E in humans: an update," demonstrated that consuming lipids with fat-soluble vitamins substantially improves absorption rates.
• Supports Cognitive Function: Egg yolks provide choline, a nutrient essential for brain development and neurotransmitter synthesis. Research by Zeisel, S. H. (2006), "Choline: Critical Role During Fetal Development and Dietary Requirements," established that choline intake supports neural tube health and memory function.
• Provides Antioxidant Protection: Tarragon contains polyphenolic compounds that reduce oxidative stress and inflammation. A study by Obolskiy, D., et al. (2011), "Artemisia dracunculus L. (Tarragon): A Critical Review of Its Traditional Use, Chemical Composition, Pharmacology, and Safety," confirmed the antioxidant capacity of the herb.

Bearnaise sauce poses risks regarding saturated fat content and caloric density when consumed in excess. Nutritionists advise limiting intake to one tablespoon (14g) per day and choosing a yogurt-based herb sauce as a lower-fat alternative to mitigate potential risks. The table below shows specific negative health implications.

• Increases LDL Cholesterol: Excessive intake raises low-density lipoprotein levels due to the high saturated fat content in butter. Research by Sacks, F. M., et al. (2017), "Dietary Fats and Cardiovascular Disease: A Presidential Advisory from the American Heart Association," noted that reducing saturated fat intake lowers the risk of cardiovascular disease.
• Promotes Weight Gain: The high caloric density leads to a surplus of energy that the body stores as fat if not metabolized. A study by Swinburn, B. A., et al. (2009), "Increased food energy supply is more than sufficient to explain the US epidemic of obesity," identified high-energy-density foods as a major factor in weight management challenges.
• Elevates Sodium Intake: The preparation process involves adding salt, which contributes to hypertension. Research by Aburto, N. J., et al. (2013), "Effect of lower sodium intake on health: systematic review and meta-analyses," found that reducing sodium intake significantly lowers blood pressure and the risk of stroke.

Yes, Bearnaise sauces are good for health because the egg yolks provide essential nutrients like choline and the fats facilitate vitamin absorption, though consumption requires strict moderation. Brain health benefits from the presence of choline which supports neurotransmitter synthesis as explored by Zeisel, S. H. (2006), "Choline: Critical Role During Fetal Development and Dietary Requirements." Satiety signaling strengthens through the action of dietary lipids which trigger appetite-regulating hormones as confirmed by Maljaars, J., et al. (2009), "Effect of fat on satiety and regulation of food intake." Nutrient absorption enhances due to the lipid matrix enabling the uptake of fat-soluble vitamins A, D, E, and K as detailed in the study by Borel, P., et al. (2013), "Bioavailability of vitamin E in humans: an update."

Energy values in Bearnaise sauce fluctuate based on the ratio of butter to liquid and the use of thickeners like starch. Traditional Bearnaise contains the highest energy load per 100g due to the reliance on pure butter and egg yolks as the primary volume. Commercial Jarred Bearnaise offers a reduced profile as manufacturers often substitute water, vinegar, and starch for a portion of the fat. Powdered Mix Bearnaise provides the lowest caloric density per serving if prepared with milk and a reduced amount of butter compared to the classic emulsion.

Chef Collinet created Bearnaise sauce in 1836 at the Pavillon Henri IV restaurant located in Saint-Germain-en-Laye, France. The name honors King Henry IV, a native of the Béarn region, serving as a tribute to the monarch's local roots. The recipe evolved as a child sauce of Hollandaise, substituting lemon juice with a reduction of vinegar, shallots, tarragon, and chervil. French culinary tradition solidified the emulsion as a staple for steak and grilled meats during the 19th century. Global gastronomy later adopted the preparation as a standard accompaniment for beef tenderloin and eggs benedict.