Bearnaise sauce

Béarnaise sauce

Béarnaise sauce

Béarnaise sauce

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Béarnaise sauce is to steak as peanut butter is to jelly. Only way more elegant. Try our take on this classic sauce with the “golden touch.” It makes grilled fish or eggs crave-worthy.


  • 4 egg yolks
  • 2 tsp white wine vinegar
  • ¼ tsp onion powder
  • 2 tbsp fresh tarragon, chopped
  • 275 g butter
  • salt and pepper


  1. Crack the eggs and separate the egg yolks into a heat-resistant bowl. Save the egg whites for something else, for example, a keto bread rolls.
  2. Mix white-wine vinegar, onion powder and tarragon in a separate small bowl.
  3. Melt the butter in a saucepan without letting it turn brown.
  4. Slowly beat in the butter one drop at a time into the egg yolks and continue to whisk, increase the pace into a thin stream as the sauce thickens. Continue to whisk until all the butter has been added. The white milk protein that has accumulated at the bottom of the pan should not be included.
  5. Add the vinegar and tarragon mixture. Stir together, salt and pepper to taste. Serve immediately.



A béarnaise sauce will separate if it gets too hot. The safest way to prevent this is to use a double boiler. Don't have one? Then simmer water in a pot and remove from the heat. Adjust the water level in the pot so that you can lower the heat-proof bowl with the finished béarnaise sauce into the pot to keep it warm (without letting the hot water touch the bowl).

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 554Total Fat 60gCarbohydrates 2gProtein 4g

Nutritions are calculated automatically by the third party website. We do believe that all nutrition info is correct, but we do advise to do your own search.

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1 Comment

  1. […] What do you do with the three leftover egg yolks? Béarnaise sauce, of course! Check out our recipe for Béarnaise sauce. […]

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