When it comes to store-bought sauces, you can regularly expect all sorts of added chemicals, sweeteners, and other additives. Now my guess is part of the reason you’re embracing a keto diet is to get away from that stuff, which can make those store-bought sauces extra frustrating. Fortunately, it’s not that hard to make your own—and you may well find you prefer the taste of this homemade stuff, anyway—especially when it comes to this delectable bearnaise sauce.
BEARNAISE SAUCE
Category: Condiment
Calorie Count: 250
Macronutrient ratio: Carb-induced calories—2%
Protein: 2 grams Carbohydrates: 1 grams Total Fat: 27 grams
Ingredients
- 1/4 cup butter
- 3 tablespoons shallots finely chopped
- 1 tablespoon tarragon freshly chopped
- 2 tablespoons white wine vinegar
- 1 cup water
- 1 tablespoon water
- 1 tablespoon Fresh lemon juice
- 1 egg yolk at room temperature
- 1/4 teaspoon mustard preferably Dijon
- salt to taste
- pepper to taste
Instructions
- In a small saucepan, gently melt the butter on low and set aside; it should be melted and warm, but not a simmering mess. You don't want it too hot.
- In a medium saucepan, add your shallot, half of your tarragon, your vinegar, and your tablespoon of water on low-medium heat 2-3 minutes, until your liquid is reduced to just a tablespoon or two. Strain, discarding your solids, and set aside to cool.
- In a second medium saucepan, add your cup of water and bring to a boil. This saucepan needs to be fairly deep, as you will suspend a bowl over it in the next step.
- In a separate bowl, mix your egg yolk, lemon juice, and Dijon mustard in a heat-safe bowl. Add your now cooled vinegar mixture before placing the bowl over the saucepan filled with water, taking care that the bottom of the bowl does not touch the boiling water. Stir the bowl's contents continually as it begins to thicken, slowly add your melted butter, mixing it in as you do. You want to continue stirring until the sauce is thick and creamy; if at any point it gets too thick, add a splash of water to thin to your desired consistency. Finish by adding the second half of the tarragon, seasoning with salt and pepper to taste, and serving immediately.
Notes
Bearnaise is one of those sauces that has a reputation for being complicated. And while the recipe above may seem challenging, you'll have it down in no time, and may find yourself modifying the recipe to better fit your desired taste shortly thereafter. A note of caution, though: Bearnaise cannot be reheated, as it tends to separate, so make the amount you need when you need it, and no more.
Tools Needed:
- Small saucepan
- Medium saucepan (2)
- Strainer
- Heat-safe bowl
- Stirring spoon or whisk