Low-carb Bearnaise Sauce

Low-carb Bearnaise Sauce Recipe from France | Vinegar, White Wine, Tarragon, Scallion, Butter, Egg Yolks, Salt, Pepper

Region / culture: France | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Bearnaise sauce is a classic French sauce that is rich, creamy, and full of flavor. It is traditionally made with butter, egg yolks, vinegar, and herbs, making it a perfect accompaniment to steak or fish. In this low-carb version of Bearnaise sauce, we have made a few adjustments to make it more suitable for those following a low-carb diet.

History

Bearnaise sauce is believed to have originated in France in the 19th century. It is named after the province of Bearn, where it is said to have been created. The sauce is a variation of the classic French sauce Hollandaise, with the addition of tarragon and shallots for extra flavor.

Ingredients

0.25 cup vinegar
0.25 cup white wine
1 tsp tarragon
1 tbsp minced scallion
0.5 cup butter
3 egg yolks
0.5 tsp salt
0.25 tsp pepper

How to prepare

Combine vinegar, wine, pepper, scallions, and tarragon in a saucepan.
Cook over low heat until reduced by half, about 8 minutes.
Strain the mixture into the top of a double boiler.
Using a wire whisk or rotary beater, beat in the beaten egg yolks and salt.
Cook over hot water until thickened.
Beat in butter, 1 tbsp at a time.
Stir over heat until creamy, about 1 minute.
Serve hot over beef or fish fillets.

Variations

For a dairy-free version, you can substitute the butter with ghee or coconut oil.
You can add additional herbs such as chives or parsley for extra flavor.

Cooking Tips & Tricks

Be sure to cook the vinegar and wine mixture over low heat to prevent it from burning.

- When adding the butter, be sure to do so slowly to prevent the sauce from breaking.

- If the sauce becomes too thick, you can thin it out with a little bit of warm water.

Serving Suggestions

This low-carb Bearnaise sauce is perfect served over grilled steak or roasted fish. It can also be used as a dipping sauce for vegetables or drizzled over roasted vegetables.

Cooking Techniques

The key to making a successful Bearnaise sauce is to cook it slowly and to add the butter gradually. Be sure to whisk constantly to prevent the sauce from curdling.

Ingredient Substitutions

If you don't have white wine on hand, you can substitute it with white wine vinegar or lemon juice. You can also use dried tarragon instead of fresh tarragon.

Make Ahead Tips

You can make this low-carb Bearnaise sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently over low heat before serving.

Presentation Ideas

Serve the Bearnaise sauce in a small pitcher or gravy boat for easy pouring. Garnish with a sprig of fresh tarragon for a decorative touch.

Pairing Recommendations

This low-carb Bearnaise sauce pairs well with grilled steak, roasted chicken, or pan-seared fish. It also goes well with roasted vegetables or steamed asparagus.

Storage and Reheating Instructions

Store any leftover Bearnaise sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring constantly, until warmed through.

Nutrition Information

Calories per serving

- 220 calories per serving

Carbohydrates

- Total Carbohydrates: 1g

- Dietary Fiber: 0g

- Sugars: 0g

Fats

- Total Fat: 23g

- Saturated Fat: 14g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin A: 15%

- Vitamin C: 0%

- Calcium: 2%

- Iron: 2%

Alergens

Contains: Eggs, Dairy

Summary

This low-carb Bearnaise sauce is low in carbohydrates and sugar, making it a suitable option for those following a low-carb diet. It is rich in fats and proteins, providing a delicious and satisfying addition to your meal.

Summary

This low-carb Bearnaise sauce is a delicious and flavorful addition to any meal. With its rich and creamy texture, it is sure to impress your family and friends. Enjoy this sauce over your favorite protein or vegetables for a satisfying and tasty meal.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Low-carb Bearnaise Sauce. It was a warm summer day, and I was attending a cooking class at a local community center. The class was focused on low-carb cooking, and the instructor was teaching us how to make a variety of delicious dishes that were both healthy and satisfying.

As we sat around the table, the instructor began to demonstrate how to make the Bearnaise sauce. She explained that traditional Bearnaise sauce is made with butter, egg yolks, white wine vinegar, and tarragon, but that she had developed a low-carb version that was just as flavorful and rich.

I watched as she melted butter in a saucepan and whisked in egg yolks, then added a splash of white wine vinegar and a generous amount of chopped tarragon. The aroma that filled the room was simply divine, and I couldn't wait to try the finished sauce.

After the sauce had simmered and thickened, the instructor poured it over a perfectly cooked piece of steak, and we all eagerly dug in. The sauce was creamy, tangy, and packed with flavor. It was the perfect accompaniment to the tender steak, and I knew right then and there that I had to learn how to make it myself.

After the class was over, I approached the instructor and asked her for the recipe. She gladly shared it with me, and I couldn't wait to get home and give it a try.

Over the next few weeks, I experimented with the recipe, tweaking it here and there until it was just right. I added a touch of Dijon mustard for extra flavor, and a splash of heavy cream for richness. The end result was a low-carb Bearnaise sauce that was just as delicious as the traditional version, but without all the carbs.

I shared the recipe with my friends and family, and it quickly became a favorite at gatherings and dinner parties. Everyone raved about how flavorful and creamy the sauce was, and no one could believe that it was low-carb.

As the years went by, I continued to make the Bearnaise sauce for special occasions and family dinners. It became a staple in my recipe collection, and I was always happy to share it with anyone who asked.

I often think back to that cooking class and the moment I discovered the recipe for Low-carb Bearnaise Sauce. It was a turning point in my culinary journey, and it opened my eyes to the possibilities of low-carb cooking.

Now, whenever I make the sauce, I can't help but smile and think of all the memories and moments it has brought to my family and friends. It's a recipe that holds a special place in my heart, and I hope that it will continue to bring joy and deliciousness to those who try it for years to come.