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!
6 servingservings


  • 3 lbs 1.4 kg rotisserie chicken
  • 3 oz. (1½ cups) 85 g (350 ml) 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. 280 g butter
  • salt and pepper
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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.

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  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...
  5. Cynde
    Warning: Some rotisserie chickens (Costco, BJs) contain sugar.
  6. Nicholas
    Side of fried chicken? I’m confused? Chicken with a side of chicken?
  7. Allyson
    Yes this is a silly recipe I agree. The sauce sounds awful. I’m glad I read these comments before I tried it.
  8. Nancy
    This sauce turned out perfectly for me, was easy and quick to make and did not separate. I was only making it for my husband and I but did the sauce for 6 because that was an even number of eggs. I knew I could use the sauce on a variety of things. My hubbie and I don't like hot things so I used a red bell pepper for color. When a recipe calls for tomato sauce, I open a can, use what I need, then put Tablespoons on a plate and freeze it. Thus for this recipe I took 2 Tablespoon blobs out of the bag in the freezer. That way I don't waste any tomato paste. Funny, I didn't even see the "fried chicken" at the end, just served it over the rotisserie pieces. I served it with green beans that the bearnaise was wonderful on. I will make this recipe again. We enjoyed it.

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