Our foolproof take on classic Béarnaise Sauce yields an utterly delicious, low-carb blender sauce, perfect for steak, eggs, and veggies.
Servings 6 servings
- 1/4 cup red wine vinegar
- 1/4 cup dry white wine
- 1 tablespoon shallots minced
- 3 tablespoons fresh tarragon minced, divided
- 1/8 teaspoon pepper
- salt several large pinches
- 3/4 cup butter melted
- 3 egg yolks whisked
- 2 tablespoons butter cold
In large saucepan over medium heat, boil vinegar, wine, and shallots, with 1 tablespoon fresh tarragon, pepper, and salt. Boil to reduce mixture to roughly 1/4 cup total, including shallots and herbs; approximately 2 tablespoons of liquid. Strain and let cool.
In same saucepan, whisk egg yolks with 1 tablespoon cold butter over very low heat until thickened. Beat in remaining cold butter. Add remaining tarragon.
Blend mixture in a blender. Drop by drop, add in 3/4 cups of melted butter until thick.
- If the béarnaise splits or breaks, there are two ways to save it, depending on when you notice the break.
- 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.
Calories: 288kcal | Carbohydrates: 3g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 169mg | Sodium: 244mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1102IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg | Net Carbs: 2g