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Keto Sauces

Bearnaise Sauce

There's something special about a sauce that can turn a simple steak or roasted vegetable into a restaurant-worthy meal. Béarnaise is one of those classics, and I've perfected a keto-friendly version that doesn't sacrifice an ounce of richness. With fresh tarragon, tangy vinegar, and creamy butter, this sauce comes together in under 30 minutes.

10 min Prep time 25 min Cook time 35 min Total time 4 Servings 449 Calories
Bearnaise Sauce

Ingredients

  • tablespoons dried tarragon
  • /4 cup red wine vinegar
  • tablespoons minced shallots
  • egg yolks
  • /4 cup hot water
  • /2 lemon, juiced
  • pinch salt
  • pinch cayenne pepper
  • cup butter, melted

Instructions

  1. Step 1

    I start by combining the tarragon, red wine vinegar, and minced shallots in a small skillet. Let them simmer gently over medium heat until they reduce to a thick, fragrant paste—this intensifies the flavor beautifully. In the top of a double boiler, whisk together egg yolks, half the hot water, lemon juice, salt, and cayenne. Place it over barely simmering water, and whisk constantly until the mixture thickens to a mayo-like consistency. Remove from heat, then very slowly drizzle in the melted butter while whisking vigorously. If the sauce gets too thick, just stir in a little more hot water to reach that velvety texture. Finally, fold in the tarragon reduction. I always taste and adjust the seasoning at this point—maybe an extra pinch of salt or a squeeze of lemon. Serve it warm over grilled steak, roasted asparagus, or poached eggs. The key is gentle heat throughout to prevent the eggs from scrambling.

Chef's Tip

For the silkiest texture, I make sure the butter is just barely warm, not hot. Also, if you don't have a double boiler, a heatproof bowl set over a pot of simmering water works perfectly—just keep the water from touching the bowl.

Storage Tips

Store leftovers in an airtight container in the fridge for up to a week. To reheat, warm gently in a double boiler or microwave in short bursts, whisking frequently to prevent separation. If the sauce breaks, whisk in a teaspoon of hot water.

Variation Tips

Swap tarragon for fresh chervil and add a touch of Dijon for a classic twist. Or blend in roasted garlic and a pinch of smoked paprika for a bold, smoky version perfect with grilled meats.

Frequently Asked Questions