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Whole30 Bearnaise Sauce

This Whole30 + Keto Bearnaise sauce is so creamy and decadent, you will want to pour it on everything
Course Sauce
Cuisine French
Keyword keto, sauce, whole30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 Tbls
Calories 61kcal
Author Sara


  • 3 Tbls White Wine Vinegar
  • 2 Tbls Shallot sliced or minced
  • 1 tsp Whole Black Peppercorns
  • 1/4 cup Fresh Tarragon
  • 2 Tbls Chicken Broth
  • 2 Egg Yolks
  • 1/2 cup Ghee
  • Salt + Pepper


  • Add the white wine vinegar, chopped shallot, peppercorns and 2 Tbls (or two sprigs) of the tarragon into a small saucepan
    Gently boil until liquid has reduced down to about 2 Tbls. Let cool and then strain through a mesh strainer
  • Melt ghee in a small saucepan and let cool slightly (should still be warm)
  • Add the reduced and strained vinegar liquid to the blender along with the egg yolks, turn blender on low
    Remove the middle stopper from the lid in the blender and slowly drizzle in the melted ghee until sauce gets thick and creamy. Turn blender off and stir in remaining chopped tarragon. Season with salt and pepper to taste
    Serve over protein or veggie of choice!


If your sauce does not get creamy enough for your liking, you can still save it! All you have to do is gently boil water in a small saucepan and place a bowl over the top. Pour the sauce into the bowl and whisk vigorously, the gentle heat will help thicken up the sauce perfectly. It will only take 30 seconds to a minute. 


Calories: 61kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 9mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg