Béarnaise sauce is to steak as peanut butter is to jelly. Only way more elegant. Try our take on this classic sauce with the “golden touch.” It makes grilled fish or eggs craveworthy.
May 12 2016 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Condiments
Béarnaise sauce is to steak as peanut butter is to jelly. Only way more elegant. Try our take on this classic sauce with the “golden touch.” It makes grilled fish or eggs craveworthy.
USMetric
4 servingservings
Ingredients
- 4 4 egg yolkegg yolks
- 2 tsp 2 tsp white wine vinegar
- ¼ tsp ¼ tsp onion powder
- 2 tbsp 2 tbsp fresh tarragon, chopped
- 10 oz. 280 g butter
- salt and pepper
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Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
Crack the eggs and separate the egg yolks into a heat-resistant bowl. Save the egg whites for something else, for example a tortilla bread.
Mix white-wine vinegar, onion powder and tarragon in a separate small bowl.
Melt the butter in a saucepan without letting it turn brown.
Slowly beat in the butter one drop at a time into the egg yolks and continue to whisk, increase the pace into a thin stream as the sauce thickens. Continue to whisk until all the butter has been added. The white milk protein that has accumulated at the bottom of the pan should not be included.
Add the vinegar and tarragon mixture. Stir together, salt and pepper to taste. Serve immediately.
Tip!
A béarnaise sauce will separate if it gets too hot. The safest way to prevent this is to use a double boiler. Don't have one? Then simmer water in a pot and remove from the heat. Adjust the water level in the pot so that you can lower the heat-proof bowl with the finished béarnaise sauce into the pot to keep it warm (without letting the hot water touch the bowl).
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
22 comments
1
Shiro
April 18 2016
If you have leftover sauce, what's the best way to warm it up without separating?
2
Iain
May 12 2016
Because Béarnaise and Hollandaise sauce use raw egg yolks you should be cautious about keeping it more than a day. To reheat it, microwave at 20-30% power for 15 seconds at a time, and beat it gently. You might need 2 or 3 cycles to get it up to temp. That said, left over béarnaise in our house rarely happens...
3
Lildenphi
May 25 2016
I'm thinking this should be made for one serving not 4 unless your other family members are on the LCHF diet also. It would be nice if all the recipes had portions for one as an option.
Reply: #11
- 1 comment removed
5
Millicent Veal
June 15 2016
Thank you so much. I could spend all day on your helpful site. Really appreciate it.
6
Kay
July 8 2016
Your instructions are missing the part where you put the heat-resistant bowl over a pot of simmering water :-)
For Shiro, here are the measurements for 1 serving:
1 egg yolks
1/2 teaspoon white-wine vinegar
small pinch onion powder
1/2 tablespoon fresh tarragon, chopped
2 – 2 1/2 oz. (60 – 75 g) butter
Salt and pepperReply: #10
brenda
July 23 2016
I love to crackers and peanut butter for a snack when im hungry. is this a bad Idea on low carbohydrates. ill fix about 10 and eat before I stop. help me. im new to all this
8
brenda
July 23 2016
I have tried several different diet pills, and paid for them,i am also tired and sluggish too. I was in freds one day and these pills were at the counter and I asked the cashier do these work and she said I don't know but a lot of people buy them , I bought to paks and I take maybe one of 2 a day after a meal and they give me energy and make me go to the bathroom. I think my appetite also diminishes. should I continue these are stop taking them.
Reply: #21
9
Mark
October 7 2016
Looking forward to trying this. Going to make the low carb buns using egg whites and make this sauce to pour over our LCHF Thanksgiving goodies , like prime rib, mixed veggies, cauliflower mashed potatoes, and Rutabaga Gratin (modified Turnip Gratin). My big problem is going to be the pumpkin pie.........All things in moderation, right???? I've been in a steady state of ketosis for about 5 days now so not sure I want to give that up as it's just getting good. Might just double up on the gravy and sauce : D
10
Reply to comment #6 by Kay
mark jefkins
November 23 2016
Thanks Kay, I wondered what was missing. I made it tonight but didn't have it over a double boiler. Turned out, a bit thinner perhaps, but I was trying to figure out if there was more to it??
11
Reply to comment #3 by Lildenphi
Theresa
April 27 2017
If you look at the servings under 'Instructions' you'll find that you can choose any number of servings, including for 1 person. They have calculated the ingredients for every amount. :)
I'm thinking this should be made for one serving not 4 unless your other family members are on the LCHF diet also. It would be nice if all the recipes had portions for one as an option.
Reply: #13
12
Nicolle
July 3 2017
Anyone know if you can freeze this?
13
Reply to comment #11 by Theresa
Candy
November 19 2017
OMG, Theresa! The drop-down arrow for servings never penetrated; I have been calculating reduced servings on my own! DOH! LOL Thanks for pointing that out. :)
14
Azam
February 13 2018
I do not know why! But after one hour of eating it, I felt so bad and I vomit all!
I think it is not a good food for those that have stomach reflex!15
Amanda
September 3 2018
If you whisk the egg whites and fold them back in to the sauce it makes it more stable. This means you can reheat it and freeze it.
16
Tina
October 24 2018
can you do this recipe with a butter substitute? Dairy flairs up my arthritis.
17
Kristin
December 7 2018
In place of butter, I used olive oil and it turned out fine.
18
Walter Williams
February 19 2019
I use Julia Childs method...
Add everything BUT the butter to a blender and give it a quick pulse or two to mix...
Put the butter in a microwave safe coffee mug and heat in 30 second intervals until butter is boiling...
Turn blender on and drizzle boiling hot butter into the egg yolks mixture...the boiling eggs cooks the egg yolks without overcooking them...perfect every time...
Another alternative is to use a hand blender and a taller vessel to hold the egg mixture...
Follow the same procedure...blend vigorously while drizzling the boiling butter into the yolks mixture...- 1 comment removed
20
Donna
November 17 2019
Mine didn't come out so great, but that was my fault. Hand whisking and trying to manage drops of butter....well, it was too thin. Anyway I think next time I am going to try using the stick blender as one commenter mentioned.
I really need these super duper high fat sauces because my "sweet spot" is 80% cals from fat, 15% protein, and only 5% carbs.21
Reply to comment #8 by brenda
Donna
February 23 2020
Dear Brenda,
All medications have negative side effects either immediately or long term. Do not turn to them! When your body gets used to you eating good fats and low/no carbs, you will not be so hungry for snacks. I suggest cutting out snacks all together and eat only when you are hungry (not when you are bored, or sad or ...) The ketogenic diet is a lifestyle - for a long healthy energetic life! Diet pills are not healthy and do not work long term. The keto diet does work and this is why it is so tremendously popular! If you have to have snacks once in awhile, Raw brazil or pecan nuts are the best for keto.22
Margaret
May 12 2020
Best keto bread rolls I’ve made , I’ve been doing keto for a year and so wanted a boiled egg and bread , tomorrow! Today cheese roll with raw onion bliss . So please so very please thanks
23
Krystal
November 17 2020
Mine turned our horribly. It tastes like melted butter. I can't believed I wasted 10oz of butter on this.
Reply: #24
24
Reply to comment #23 by Krystal
Crystal Pullen Team Diet Doctor
November 17 2020
Mine turned our horribly. It tastes like melted butter. I can't believed I wasted 10oz of butter on this.
I am sorry you did not enjoy this one.
