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Keto Sauces

Ben's Bearnaise Sauce

A velvety bearnaise sauce is one of those kitchen triumphs that feels fancy yet comes together simply. I love how this keto-friendly version clings to grilled steak or roasted asparagus, adding a buttery, herbaceous finish without a hint of carbs. It’s a classic French sauce made with just a handful of wholesome ingredients.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 450 Calories
Ben's Bearnaise Sauce

Ingredients

  • /2 cup dry white wine
  • tablespoons tarragon vinegar
  • tablespoons minced shallots
  • /2 teaspoon ground white pepper
  • sprigs fresh tarragon, chopped
  • sprigs fresh chervil, minced
  • sprigs fresh parsley, minced
  • egg yolks
  • cup hot melted butter

Instructions

  1. Step 1

    Start by simmering the wine, vinegar, shallots, pepper, tarragon, chervil, and parsley together in a small saucepan over medium-high heat. Let it bubble until only about 2 tablespoons of liquid remain, then strain the reduction into a large heatproof bowl and set aside. Next, set up a double boiler by placing that bowl over a pot of barely simmering water. Whisk the egg yolks into the reduction, and keep whisking—I find a figure-eight motion works best—until the mixture is pale, thick, and forms ribbons when you lift the whisk. Immediately remove from heat. Now comes the magic: while whisking vigorously, drizzle the hot melted butter in a slow, steady stream. Don’t stop until every drop is incorporated and the sauce turns luxuriously creamy. Serve right away, or keep it warm over very gentle heat for a short time, whisking occasionally to maintain that silky texture.

Chef's Tip

I always bring my butter to a gentle bubble before adding it—hot but not scorching—so it emulsifies perfectly without scrambling the yolks. Patience with the slow pour and constant whisking is your secret weapon here.

Storage Tips

Bearnaise is best fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. To reheat, place the bowl over simmering water and whisk gently until just warm—never microwave, or it will split.

Variation Tips

Try swapping tarragon for fresh dill when serving with salmon or crab cakes. For a citrusy twist, whisk in a teaspoon of lemon zest at the end. This sauce also elevates roasted broccoli or poached eggs.

Frequently Asked Questions