Make utterly delicious Béarnaise Sauce – Perfect with eggs, steak

Our version of Julia Child’s traditional Béarnaise Sauce is both tasty and easy to make.

For a creamy texture and rich, buttery flavor, use this low-carb blender sauce with steak, eggs, and vegetables.

What Makes This Sauce So Delectable?

• Béarnaise is a creamy emulsion sauce similar to hollandaise that works well with eggs, steak, poultry, pig, and vegetables.
• The quick and easy béarnaise sauce depicted here is made with one of my favorite kitchen gadgets, the blender!
• This strategy is failsafe, but we all know things go wrong. Fortunately, béarnaise is also quite easy to save.
• Béarnaise is naturally low-carb and perfect for a keto lifestyle, with a foundation of butter, eggs, red wine vinegar, and dry white wine.

Important Ingredients

Vinegar of red wine – This rich vinegar is made by fermenting red wine and has a bolder flavor than balsamic vinegar. Salad dressings and marinades made with red wine vinegar are delicious.

Dry white wines, such as Muscadets and Sauvignon Blancs, are ideal for cooking due to their lack of sweetness. Chardonnay is a dry, creamy white wine that makes a great Béarnaise sauce foundation.

How Do You Make Béarnaise Sauce?

The whole recipe and ingredients list can be found below, but you can also find a fast explanation of how to make this recipe precisely, as well as helpful tips and information!

My favorite recipes are those that appear to be elegant and complicated but are fact very simple to prepare. That is most definitely the case with this sauce!

Boil red wine vinegar, dry white wine, shallots, salt, pepper, and 1 teaspoon tarragon in a large pot over medium heat until the mixture has reduced to about 1/4 cup, including the onions and herbs.

You should have about 2 tablespoons of liquid after filtering out the shallots.

In the same pan as the liquid, whisk the egg yolks over extremely low heat. Whisk it until it’s thick, then add the chilled butter and the rest of the tarragon.

In a blender, combine all of the ingredients, then slowly drizzle in the 3/4 cup of melted butter, drop by drop. The end product will be a stunning Béarnaise sauce that is thick, creamy, and delicious!

Chef’s Advice

• Béarnaise sauce is best served right away, but it can be kept refrigerated for up to 3 days in an airtight container. Reheat it in a double boiler, or use it as a butter substitute!
• If the sauce is too thin, add a teaspoon of butter at a time until the Béarnaise sauce reaches the required consistency.
• If you use too much heat, the egg yolk will cook and the sauce will “break” – or curdle. Separation can also occur if the ingredients are added in the wrong order or too soon.
• Don’t be alarmed if the Béarnaise sauce separates or breaks. Depending on when you notice the break, there are two options for saving your sauce.
• If it’s just starting to split, mix rapidly with a teaspoon or two of red wine vinegar or dry white wine. This should assist to bring your sauce’s temperature down and smooth it out again. However, if you add too much liquid, your sauce will be too thin.
• The remedy is slightly more involved if you don’t catch the break early. In a bowl, whisk together an egg yolk (no egg whites!) and a tiny amount of red wine vinegar or dry white wine. Slowly drizzle small amounts of broken béarnaise into the egg yolk mixture while whisking continually. As you proceed, the sauce should smooth out. After this recovery, serve the sauce right away.

Béarnaise Sauce

Our flawless version of classic Béarnaise Sauce makes a low-carb blender sauce that’s excellent for steak, eggs, and vegetables.

Ingredients

• ¼ cup red wine vinegar
• ¼ cup dry white wine
• 1 tablespoon shallots minced
• 3 tablespoons fresh tarragon minced, divided
• ⅛ teaspoon pepper
• salt several large pinches
• ¾ cup butter melted
• 3 egg yolks whisked
• 2 tablespoons butter cold

Equipment

• blender

Instructions For Béarnaise Sauce

1. Boil vinegar, wine, and shallots in a large saucepan over medium heat with 1 tablespoon of fresh tarragon, pepper, and salt. Boil until the mixture is reduced to about 1/4 cup total, including the shallots and herbs; about 2 tablespoons liquid. Allow it to cool after straining.
2. In the same pot, mix egg yolks with 1 tablespoon of cold butter until thickened over very low heat. Incorporate the remaining chilled butter. Lastly, add the tarragon.
3. In a blender, combine the ingredients. Drop by drop, add 3/4 cup melted butter until the mixture thickens.

Notes

• There are two ways to save béarnaise if it splits or breaks, depending on when you notice the break.
• If it’s just starting to split, mix rapidly with one to two teaspoons of red wine vinegar or dry white wine. This should assist to bring your sauce’s temperature down and smooth it out again. If you add too much liquid, your sauce will become too thin.
• The remedy is slightly more involved if you don’t catch the break early. In a bowl, whisk together an egg yolk (no egg whites) and a tiny amount of red wine vinegar or dry white wine. Slowly drizzle spoonfuls of broken béarnaise into the egg yolk mixture while whisking continually. As you proceed, the sauce should smooth out. After this recovery, serve the sauce right away.

Nutrition Information

Serving: 1serving, Calories: 288kcal, Carbohydrates: 3g, Protein: 3g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 169mg, Sodium: 244mg, Potassium: 141mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1103IU, Vitamin C: 2mg, Calcium: 62mg, Iron: 1mg, Net Carbs: 2g