I first discovered the tangy, decadent sauce that is Béarnaise on a recent trip to Las Vegas. My family and I dined at Gordon Ramsay’s Hell’s Kitchen (a dream of mine!) and I ordered the filet. It was served with a Béarnaise and I was shocked at how well this sauce elevated the filet. It provided richness from egg yolks and butter, and acid from a vinegar reduction.
When I arrived home I vowed to learn how to make Béarnaise sauce so I could enjoy it at any time.
For my first attempt at Béarnaise sauce, I used the New York Times recipe which required a double boiler, lots and lots of whisking, and a 30-minute investment of my time. It was great, don’t get me wrong, but I wanted to make a simpler version that didn’t involve multiple pans and a sore arm.
This carnivore and keto-friendly Béarnaise is the solution. Use an immersion blender to incorporate melted butter and this sauce comes together in about 15 minutes from start to finish.
I am currently following a carnivore diet and Béarnaise is a staple to serve with steak, burgers, and seafood, and I even use it as mayonnaise in deviled eggs. I hope you enjoy this recipe as much as I do!
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