Rotisserie chicken with keto chili béarnaise sauce

Rotisserie chicken with keto chili béarnaise sauce

We’ve dressed up a simple rotisserie chicken with an amazing keto béarnaise sauce. And the best part? It comes together in a snap. Your taste buds have been waiting for this!

Rotisserie chicken with keto chili béarnaise sauce

We’ve dressed up a simple rotisserie chicken with an amazing keto béarnaise sauce. And the best part? It comes together in a snap. Your taste buds have been waiting for this!
USMetric
6 servingservings

Ingredients

  • 2 2 rotisserie chickenrotisserie chickens
  • 3 oz. 75 g leafy greens
Chili Béarnaise sauce
  • 4 4 egg yolkegg yolks
  • 2 tsp 2 tsp white wine vinegar
  • ½ tsp ½ tsp onion powder
  • 1 1 red chili pepper, deseeded and finely choppedred chili peppers, deseeded and finely chopped
  • 2 tsp 2 tsp tomato paste
  • 10 oz. 300 g butter
  • salt and pepper

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Split the chicken into two halves and make a fresh green salad or another side dish.
  2. Crack the eggs and separate the egg yolks into a heat-resistant bowl. Save the egg whites for something else, for example our tortilla bread.
  3. Mix white-wine vinegar, onion powder and chili in a mug. Melt the butter in a saucepan.
  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 tomato paste. Stir together, salt and pepper to taste. Keep the sauce warm in a double boiler, see below.
  6. Serve with fried chicken and a green salad or another side dish of your choice.

Tip!

Keep the sauce warm in a double boiler while you cook other things: Simmer water in a pot and remove from the heat. Add just enough water so that you can lower the bowl with the finished béarnaise sauce into the pot without letting the hot water touch the bowl.

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4 comments

  1. Wendelin
    This recipe doesn’t make sense. First, the chicken pictured on the plate is clearly half a chicken, however, the recipe serves 6 and calls for 2 whole Rotisserie chickens. There is no mention of how to divide up the chicken into six servings. Second, at the end of the sauce directions, it says to serve with fried chicken. Are we supposed to fry the chicken at some point?
  2. Lea
    Although it's a great idea, it's too confusing and basically, it's an unedited (hopefully not unproven) recipe. Please correct?
  3. Emma
    Terrible sauce.
    Not the technique I use for bearnaise sauce ( and the make it twice a month - have for years), this one split immediately. Dissapointed.
  4. Briana
    I agree - this sauce is terrible. It takes forever to mix since you have to add the butter so slowly. Mine was solid until I put it on the heat, then it immediately broke. I even fixed it by adding another egg and when I added it to the slightest level of heat, it broke again. Won't be making that again...

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