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
- 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.
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!
Print Pin Email Servings: 8 serves
Calories: 257kcal
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: 2tablespoons | 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
To make a larger batch of this Bearnaise Sauce recipe adjust the servings above.
