Keto bearnaise sauce is perfect for adding extra fat and low carb flavor to steak, it’s very easy to make at home and delicious.
If you don’t have time to throw together the reduction, you can use 2 tablespoons of white wine vinegar as a substitute.
This buttery bearnaise sauce recipe makes approximately 1 cup which is 8 serves. 1 serve is 2 tablespoons.
Keto Bearnaise Sauce Ingredients
- ¼ cup of White Wine Vinegar
- ¼ cup of White Wine
- 6 whole Peppercorns
- 1 tablespoon of Onion, diced
- 3 Egg Yolks
- 9 ounces of Unsalted Butter
- ½ teaspoon of Salt
- ¼ teaspoon of Pepper, ground
- 2 tablespoons of Tarragon, finely chopped
How to Make Keto Bearnaise Sauce
- Place a small saucepan over a medium heat, add the vinegar, wine, peppercorns, and onion. Reduce until 2-3 tablespoons of liquid remain.
- Strain out the onion and peppercorns and pour the liquid into a heatproof bowl. Add the egg yolks.
- Melt the butter until the milk fat (white liquid) has separated from the yellow butter. Set aside.
- Place the bowl over a saucepan of simmering water and start whisking.
- Continue to whisk until the mixture is thick and foamy and creates thick ribbons when the whisk is lifted.
- Remove the bowl from the heat and slowly pour in the hot butter while whisking, ensuring that the milk fat is left behind. This step is similar to making mayonnaise – if you add the butter too quickly the sauce will split.
- Whisk in the salt, pepper, and tarragon.
- Serve immediately or keep warm until needed.
Keto Bearnaise Sauce Homemade
Rich and buttery, Bearnaise Sauce is perfect for the keto diet and to top a juicy steak. The sauce takes a little extra time to cook, but it’s well worth the effort!
Print Pin Email Servings: 8 serves
Calories: 257kcal
Unit Conversion
Ingredients
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 6 peppercorns
- 1 tablespoon onion diced
- 3 egg yolks
- 9 ounces unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper ground
- 2 tablespoons fresh tarragon finely chopped
Instructions
- Place a small saucepan over medium heat, add the vinegar, wine, peppercorns, and onion. Reduce until 2-3 tablespoons of liquid remain.
- Strain out the onion and peppercorns and pour the liquid into a heatproof bowl. Add the egg yolks.
- Melt the butter until the milk fat (white liquid) has separated from the yellow butter. Set aside.
- Place the bowl over a saucepan of simmering water and start whisking.
- Continue to whisk until the mixture is thick and foamy and creates thick ribbons when the whisk is lifted.
- Remove the bowl from the heat and slowly pour in the hot butter while whisking, ensuring that the milk fat is left behind. This step is similar to making mayonnaise - if you add the butter too quickly the sauce will split.
- Whisk in the salt, pepper, and tarragon.
- Serve immediately or keep warm until needed.
Nutrition
Serving: 60g | Calories: 257kcal | Carbohydrates: 1g | Protein: 1g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 141mg | Sodium: 153mg | Potassium: 67mg | Fiber: 0g | Sugar: 0g | Vitamin A: 970IU | Vitamin C: 0.9mg | Calcium: 36mg | Iron: 0.8mg
How to Store Bearnaise Sauce
This bearnaise sauce has no nasty preservatives so it needs to be made fresh before the meal and kept warm until used, it is not suitable to be stored.
24 more keto sauce recipes here.
To make a larger batch of this Bearnaise Sauce recipe adjust the servings above.
