Béarnaise Sauce… with a Twist – Keto and Low Carb

I am a huge fan of Bearnaise Sauce, but I also love Hollandaise.  One of my favorite meals is filet mignon with fresh asparagus, and they would traditionally use both sauces.  So I have merged the two sauces into one delightful combination!  It pairs so beautifully with both the filet (or any steak) and asparagus!

Many have never attempted either of these sauces, because they seemed a bit daunting. My recipe is simple and very easy to put together!  If you’re having trouble adding enough fat into your dinners, this sauce will get you there!

Ingredients

3 egg yolks

1/2 pound grass-fed unsalted butter, melted

1/4 cup white wine

2 tablespoons finely minced shallots

2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice

2 tablespoons fresh tarragon leaves, chopped and divided

Pinch of Salt and pepper

Preparation

Add the white wine, white wine vinegar, lemon juice, shallots, salt, pepper, and half of the tarragon leaves, in a saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to about 1/4 cup.

Add the mixture to a food processor and allow to cool for a few minutes.  

Add the egg yolks and mix for 30 seconds. Add the butter in a heatproof cup with a pour spout and heat up in the microwave (or heat directly in another saucepan).

Then, with the food processor running, very slowly stream in the hot butter.

Add the remaining tarragon and pulse for 2 seconds. If the sauce is too thick, add a little more white wine.

Pour directly over steak and asparagus. Enjoy!

Store leftover sauce in the fridge and when you are ready to use it again, add a little hot water and whisk.  It reheats this way beautifully, and the texture is still creamy and velvetty!

Makes 10 Servings

Macros: Fat 29 grams – Protein 1 gram – Carbs 1 gram

3 from 1 vote

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Béarnaise Sauce... with a twist - Keto and Low Carb

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

I am a huge fan of Bearnaise Sauce, but I also love Hollandaise.  One of my favorite meals is filet mignon with grilled asparagus, and they would traditionally use both sauces.  So I have merged the two sauces into one delightful combination!  Many have never attempted either of these sauces, because they seemed a bit daunting. My recipe is simple and very easy to put together!

Course: Condiment

Servings: 8

Ingredients

• 3 egg yolks (room temperature)
• 1/2 pound grass-fed unsalted butter, melted
• 1/4 cup white wine
• 2 tablespoons finely minced shallots
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh tarragon leaves, chopped
• Pinch of Salt and pepper

Preparation

1. Add the white wine, white wine vinegar, lemon juice, shallots, salt, pepper, and half of the tarragon leaves, in a saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to about 1/4 cup.
2. Add the mixture to a food processor and allow to cool for a few minutes.  Add the egg yolks and mix for 30 seconds. Add the butter in a heatproof cup with a pour spout and heat up in the microwave (or heat directly in another saucepan).
3. Then, with the food processor running, very slowly stream in the hot butter.  Add the remaining tarragon and pulse for 2 seconds. If the sauce is too thick, add a little more white wine. Pour directly over steak and asparagus. Enjoy!