Our twist on Julia Child’s classic Béarnaise Sauce is utterly delicious and wonderfully foolproof. Pair this low-carb blender sauce with steak, eggs, and veggies for a creamy texture and rich, buttery flavor.
What Makes This Sauce So Good
- Similar to hollandaise sauce, béarnaise is a creamy emulsion sauce that goes beautifully on eggs, steak, chicken, pork, and veggies.
- The speedy béarnaise sauce featured here is quick and easy to make thanks to one of my favorite kitchen appliances – the blender!
- This approach is foolproof, but we know things happen. Thankfully, béarnaise is also really easy to salvage.
- With a base of butter, eggs, red wine vinegar, and dry white wine, béarnaise is naturally low-carb and great for a keto lifestyle.
Red Wine Vinegar – Made by fermenting red wine, this rich vinegar is less sweet than balsamic vinegar and has a bolder flavor. Red wine vinegar is wonderful as salad dressings and marinades.
Dry White Wine – Wines like Muscadets and Sauvignon Blancs are best for cooking because they lack sweetness. Chardonnay is dry and creamy on its own, making it a perfect base for a Béarnaise sauce.
- Béarnaise sauce is best served immediately, but the leftover sauce can be refrigerated in an airtight container for up to 3 days. Reheat it in a double boiler or use the chilled sauce as a sort of butter!
- If the sauce is too thin for your liking, add butter one teaspoon at a time until the Béarnaise sauce reaches the desired thickness.
- Too much heat can cook the egg yolk and cause the sauce to “break” – or curdle, basically. Adding the ingredients in the wrong order or too quickly can cause a separation, too.
- If the Béarnaise sauce splits or breaks, don’t panic! There are two ways to save your sauce, depending on when you notice the break.
- If it’s just starting to split, just add in a teaspoon or two of the red wine vinegar or dry white wine, and whisk vigorously. This should help lower the temperature of your sauce, smoothing it out again. Don’t use too much liquid, though, or your sauce will be too thin.
- If you don’t catch the break early, the fix is slightly more involved. Place an egg yolk (yolk only, no egg whites!) in a bowl, and whisk it with a small amount of red wine vinegar or dry white wine. Very, very, very slowly, pour small amounts of your broken béarnaise into the egg yolk mixture, whisking constantly. The sauce should smooth out as you go. Serve the sauce immediately after this recovery.
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- ¼ cup red wine vinegar
- ¼ cup dry white wine
- 1 tablespoon shallots minced
- 3 tablespoons fresh tarragon minced, divided
- ⅛ teaspoon freshly cracked black pepper more or less to taste
- 2-3 large pinches salt more or less to taste
- 3 large egg yolks
- 14 tablespoons cold butter 1 ¾ sticks, cut into 1-tablespoon pieces, divided
- Large saucepan
- Microwave safe bowl
- Heat large saucepan over medium heat. When pan is warm, add red wine vinegar, white wine, shallots, 1 tablespoon tarragon, pepper, and salt. Stir to incorporate and bring mixture to boil.
- Let mixture boil until reduced to approximately ¼ cup total, including shallots and herbs. Approximately 2 tablespoons of liquid should remain.
- When mixture is reduced, pour mixture through strainer and into blender. Discard strained aromatics. Let mixture sit in blender, uncovered, until completely cool.
- While mixture cools, return saucepan to stove and reduce heat to very low. Add egg yolks and whisk until combined and thickened, then add 1 tablespoon cold butter and whisk to incorporate. Mixture should remain thick.
- Add additional 1 tablespoon cold butter and remaining 2 tablespoons tarragon to saucepan. Whisk until incorporated, then transfer mixture to blender. Secure lid on blender and remove center cap. Let egg yolk mixture cool slightly.
- While egg yolk mixture cools, melt remaining 12 tablespoons (¾ cup) butter in microwave. Microwave butter in 15 to 30 seconds increments, stirring between each, until butter is just melted, not bubbling or boiling.
- Once egg yolk mixture has cooled, cover hole in blender lid with dish towel to prevent splattering, and blend to combine mixtures.
- Drop by drop, pour melted butter into blender. Continue blending and adding butter until melted butter is incorporated and mixture has thickened. Transfer sauce to serving dish or drizzle over food and serve immediately.
- If it’s just starting to split, add in one to two teaspoons of red wine vinegar or dry white wine, and whisk vigorously. This should help lower the temperature of your sauce, smoothing it out again. Don’t use too much liquid, or your sauce will be too thin.
- If you don’t catch the break early, the fix is slightly more involved. Place an egg yolk (yolk only, no egg whites) in a bowl, and whisk with a small amount of red wine vinegar or dry white wine. Very, very, very slowly, add spoonfuls of your broken béarnaise into the egg yolk mixture, whisking constantly. The sauce should smooth out as you go. Serve the sauce immediately after this recovery.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.