Ingredients
- /4 cup white wine vinegar
- /4 cup dry white wine
- tablespoon minced shallot
- /2 teaspoon dried tarragon
- /4 teaspoon salt
- /8 teaspoon ground black pepper
- egg yolks
- /2 cup hot melted butter
Instructions
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Step 1
To make this keto Béarnaise, I begin by combining the vinegar, wine, minced shallot, tarragon, salt, and pepper in a small saucepan. Bring it to a boil over medium-high heat and let it reduce until only about 2 tablespoons of liquid remain—this concentrates the flavors beautifully. Strain the reduction through a fine mesh sieve into a large heatproof bowl, pressing on the solids to extract all the goodness
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Step 2
discard the solids. Now, set up a double boiler: bring a few inches of water to a simmer, then place the bowl over it without touching the water. Whisk the egg yolks into the reduction until smooth, then continue whisking constantly over the gentle heat. I find that keeping the water at a bare simmer prevents the eggs from scrambling, so be patient. You'll notice the yolks thicken and turn a pale lemon-yellow, forming ribbons when you lift the whisk—this takes just a minute or two. Once it reaches that stage, remove the bowl from the heat. Now, I slowly pour the hot butter into the yolk mixture while whisking vigorously with the other hand. The key is to add the butter gradually so the emulsion holds. If it gets too thick, a teaspoon of warm water can loosen it. Serve immediately over grilled steak, asparagus, or eggs.