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

Cook Time 15

Total Time 25

Servings Tbls

Calories 61kcal

Author Sara

Ingredients

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

Instructions

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!

Notes

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.

Nutrition