What makes this keto bearnaise steak sauce so good is that it is not only creamy and tasty but also perfect for adding extra fat and flavor to steak; it’s very easy to make at home and delicious.
If you don’t have time to throw together the reduction, you can use two tablespoons of white wine vinegar as a substitute.
This buttery bearnaise sauce recipe makes approximately 1 cup, which is 8 servings. 1 serving is 2 tablespoons.
Ingredients
- ¼ cup of White Wine Vinegar
- ¼ cup of White Wine
- 6 whole Peppercorns
- 1 tablespoon of Onion, diced
- 3 Egg Yolks
- 9 ounces of Unsalted Butter
- ½ teaspoon of Salt
- ¼ teaspoon of Pepper, ground
- 2 tablespoons of Tarragon, finely chopped
How To Make Keto Bearnaise Sauce
- Place a small saucepan over medium heat, and add the vinegar, wine, peppercorns, and onion. Reduce until 2-3 tablespoons of liquid remain.
- Strain the onion and peppercorns and pour the liquid into a heatproof bowl. Add the egg yolks.
- Melt the butter until the milk fat (white liquid) has separated from the yellow butter. Set aside.
- Place the bowl over a saucepan of simmering water and start whisking.
- Continue to whisk until the mixture is thick and foamy and creates thick ribbons when the whisk is lifted.
- Remove the bowl from the heat and slowly pour the hot butter while whisking, ensuring the milk fat is left behind. This step is similar to making mayonnaise – the sauce will split if you add the butter too quickly.
- Whisk in the salt, pepper, and tarragon.
- Serve immediately or keep warm until needed.
Keto Bearnaise Steak Sauce
What makes this keto bearnaise steak sauce so good is that it is not only creamy and tasty but also perfect for adding extra fat and flavor to steak; it's very easy to make at home and delicious.
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Print Pin Share EmailServings: 8 serves
Calories: 257kcal
Unit Conversion
Ingredients
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 6 peppercorns
- 1 tablespoon onion diced
- 3 egg yolks
- 9 ounces unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper ground
- 2 tablespoons fresh tarragon finely chopped
Instructions
- Place a small saucepan over medium heat, add the 1/4 cup white wine vinegar, 1/4 cup white wine, 6 peppercorns, and 1 tablespoon onion. Reduce until 2-3 tablespoons of liquid remain.1/4 cup white wine vinegar, 1/4 cup white wine, 6 peppercorns, 1 tablespoon onion
- Strain out the onion and peppercorns and pour the liquid into a heatproof bowl. Add the 3 egg yolks.3 egg yolks
- Melt the 9 ounces unsalted butter until the milk fat (white liquid) has separated from the yellow butter. Set aside.9 ounces unsalted butter
- Place the bowl over a saucepan of simmering water and start whisking.
- Remove the bowl from the heat and slowly pour in the hot butter while whisking, ensuring that the milk fat is left behind. This step is similar to making mayonnaise – if you add the butter too quickly the sauce will split.
- Whisk in the 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons fresh tarragon.1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons fresh tarragon
- Serve immediately or keep warm until needed.
Notes
STORING: This recipe has no added preservatives, so it is best made fresh and is not suitable for storing.
Nutrition
Serving: 60g | Calories: 257kcal | Carbohydrates: 1g | Protein: 1g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 141mg | Sodium: 153mg | Potassium: 67mg | Fiber: 0g | Sugar: 0g | Vitamin A: 970IU | Vitamin C: 0.9mg | Calcium: 36mg | Iron: 0.8mg
Made this recipe?Tag me at @myketokitchen
How do you store bearnaise sauce?
Homemade bearnaise sauce has no nasty preservatives, so it needs to be made fresh before the meal and kept warm until used. It is not suitable to be stored.
Check out our collection of 27 keto sauce recipes here.
Adjust the servings above to make a larger batch of this Bearnaise Sauce recipe.
