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Béarnaise Sauce

Posted on December 02, 2015 by Amanda Crosbie | 0 comments

A great tasting sauce that goes very well with steak.
Serves: 1
Carbohydrate content: 2.2g per serving


  • 100g butter
  • 1 egg yolk
  • 1 tsp shallots, chopped
  • 1 tbsp white wine
  • 1 tbsp vinegar
  • 1 tsp tarragon


  1. Mix the wine and vinegar with the herbs and shallots.
  2. Heat 1 tbsp of the butter in a pan and add the wine mix. Reduce by half and remove from heat.
  3. Add egg yolk and return to a low heat. Gradually add the remaining butter.
  4. To get a non-curdled consistency you must stir on a very low heat adding the butter very slowly.
  5. Strain and serve with added salt and pepper to taste and add more tarragon if required.
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