Module 2 · Sauces
Béarnaise (from scratch)
Béarnaise (from scratch) is a keto sauce with 2 g net carbs, 3 g protein and 39 g fat per serving (371 kcal). It serves 4 and takes 30 minutes in total.
Hollandaise's more glamorous cousin: tarragon, shallot and a sharp vinegar reduction, made for steak.
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Allergens in this Ketogeni recipe: eggs, milk, sulphites. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 25 min · Total time: 30 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 2 g |
| Protein | 3 g |
| Fat | 39 g |
| Energy | 371 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 2 tbsp organic shallot, finely minced (about 1 small)
- 60 ml organic white wine vinegar
- 60 ml dry white wine or water
- 1 tbsp fresh organic tarragon stems, chopped (save the leaves)
- 0.5 tsp black peppercorns, crushed
- 3 piece large organic egg yolks
- 175 g organic unsalted butter, melted and warm
- 1 tbsp fresh organic tarragon leaves, finely chopped
- 1 tsp fresh organic chervil or parsley, chopped
- 1 pinch fine sea salt and a squeeze of lemon
Step-by-step method
- Make the reduction. In a small pan, simmer the shallot, vinegar, wine, tarragon stems and pepper until reduced to about 2 Tbsp of intensely flavoured liquid. It should look almost syrupy.
- Strain and cool. Press through a fine sieve into the bowl you will use for the sauce, squeezing out all the liquid. Let it cool for 2 minutes.
- Add yolks and whisk over gentle heat. Add the yolks and 1 Tbsp water. Set the bowl over a pan of barely simmering water and whisk until pale, thick and ribbony.
- Add the butter. Off the heat, whisk in the warm butter drop by drop, then in a thin stream, as for hollandaise.
- Finish. Fold in the tarragon and chervil. Season with salt and lemon. Thin with a teaspoon of warm water if needed.
- Serve warm over steak, fish or vegetables.
Chef’s tips
- The reduction should smell sharp but not harsh. If it is too acidic, it needs more wine.
- Rescue: identical to hollandaise. Start a fresh yolk with 1 tsp water, then whisk the broken sauce in slowly.
- Fresh tarragon is essential. Dried tastes like hay.
Variations
- Choron: whisk in 1 Tbsp tomato paste (adds about 1 g carbs per serving).
- Foyot (Valois): stir in 1 Tbsp reduced meat glaze or concentrated bone broth.
- Paloise: replace tarragon with fresh mint, for lamb.
Storage
Make the reduction up to 3 days ahead and refrigerate. Finish the sauce just before serving. Same holding rules as hollandaise. ---
Questions and answers
How many net carbs are in Béarnaise (from scratch)?
One serving has 2 g net carbohydrates, 3 g protein and 39 g fat (371 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Béarnaise (from scratch) ahead, store or freeze it?
Make the reduction up to 3 days ahead and refrigerate. Finish the sauce just before serving. Same holding rules as hollandaise. ---
Which allergens are in Béarnaise (from scratch)?
It contains eggs, milk and sulphites, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Béarnaise (from scratch) vegetarian?
Yes. The recipe contains no meat or fish.
Can I vary Béarnaise (from scratch)?
Yes. Choron: whisk in 1 Tbsp tomato paste (adds about 1 g carbs per serving). Foyot (Valois): stir in 1 Tbsp reduced meat glaze or concentrated bone broth. Paloise: replace tarragon with fresh mint, for lamb.