Bearnaise sauce

Bearnaise sauce is a low carbohydrate / keto friendly food item.

Overview

Bearnaise Sauce is a classic French sauce made primarily of clarified butter emulsified with egg yolks and flavored with herbs and shallots. It's often served with steak or seafood and is considered a close cousin to Hollandaise sauce.

Bearnaise Sauce Recipe

Ingredients

• 1 cup (225g) unsalted butter, clarified
• 4 fresh egg yolks
• 1 shallot, finely chopped
• 2 tbsp fresh tarragon leaves, chopped
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• Salt and white pepper, to taste

Preparation

1. Combine the shallots, half of the chopped tarragon, vinegar, and lemon juice in a small saucepan. Heat until the liquid is reduced to about one tablespoon. Strain and set aside.
2. In a separate bowl, whisk the egg yolks. Add the reduced vinegar mixture to the yolks.
3. Over a double boiler or bain-marie, whisk the egg mixture constantly until it thickens to a ribbon-like consistency.
4. Slowly drizzle in the clarified butter while whisking to form a thick and creamy sauce.
5. Add the remaining chopped tarragon. Season with salt and white pepper to taste.
6. Serve immediately. If the sauce gets too thick, it can be thinned with a splash of warm water.

Serving Suggestions

• Ideal for steaks, grilled fish, or roasted vegetables.
• Also serves as a delicious dip for artichokes or asparagus.

External Sources

• Bon Appétit's Bearnaise Sauce Recipe
• Food Network's Bearnaise Sauce Recipe by Tyler Florence