Bearnaise Sauce – The Ideal Keto Condiment

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!

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.

Bearnaise sauce needs to be made fresh before the meal and kept warm until used. It is not suited to being stored.

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 Bearnaise Sauce

1. Place a small saucepan over medium heat, add the vinegar, wine, peppercorns, and onion. Reduce until 2-3 tablespoons of liquid remain.
2. Strain out the onion and peppercorns and pour the liquid into a heatproof bowl. Add the egg yolks.
3. Melt the butter until the milk fat (white liquid) has separated from the yellow butter. Set aside.
4. Place the bowl over a saucepan of simmering water and start whisking.
5. Continue to whisk until the mixture is thick and foamy and creates thick ribbons when the whisk is lifted.
6. 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.
7. Whisk in the salt, pepper, and tarragon.
8. Serve immediately or keep warm until needed.

Bearnaise Sauce - The Ideal Keto Condiment

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!

5 from 1 vote

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Course: Condiment, Condiments

Cuisine: French

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8 serves

Calories: 257kcal

Author: Gerri

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

US Customary - Metric

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: 2tablespoons | Calories: 257kcal | Carbohydrates: 1g | Protein: 1g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 141mg | Sodium: 153mg | Potassium: 67mg | Fiber: 0g | Sugar: 0g | Vitamin A: 19.4% | Vitamin C: 1.1% | Calcium: 3.6% | Iron: 4.3%

To make a larger batch of this Bearnaise Sauce recipe adjust the servings above.