Béarnaise sauce

Béarnaise sauce

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.

Béarnaise sauce

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. 300 g butter
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. 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.
  2. Mix white-wine vinegar, onion powder and tarragon in a separate small bowl.
  3. Melt the butter in a saucepan without letting it turn brown.
  4. 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.
  5. 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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16 comments

  1. Shiro
    If you have leftover sauce, what's the best way to warm it up without separating?
  2. Iain
    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
    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
  4. 1 comment removed
  5. Millicent Veal
    Thank you so much. I could spend all day on your helpful site. Really appreciate it.
  6. Kay
    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 pepper

    Reply: #10
  7. brenda
    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
    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.
  9. Mark
    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. mark jefkins
    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. Theresa
    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
    Anyone know if you can freeze this?
  13. Candy
    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
    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
    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
    can you do this recipe with a butter substitute? Dairy flairs up my arthritis.
  17. Kristin
    In place of butter, I used olive oil and it turned out fine.

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