10 min serves 6-8

No Fail Keto Béarnaise Sauce

Béarnaise, Hollandaises’ herby cousin can be intimidating for many home cooks. We have a fail proof version sure to please, delivering on flavor and ease of preparation. Don’t let anyone tell you that you can’t use a blender or that Bearnaise can’t be made ahead of time. 
Gluten-Free Keto Paleo



  • 8 T butter (1 stick) divided
  • 1 T finely minced shallots
  • 1 T vermouth, Pernod, or dry white wine
  • 2 large egg yolks
  • 1 T water
  • 1 1/2 T freshly squeezed lemon juice, about 1/2 lemon
  • 2 T minced fresh tarragon
  • 1/4 t sea salt
  • Pinch cayenne pepper
  • Optional Equipment: Mini food processor or blender.
  • The consistency of the sauce should coat the back of a spoon but still be pour-able, similar to a cake batter. Getting the right consistency depends on the size of the egg yolks, so be sure to use large eggs.
  • Béarnaise can be made ahead and gently warmed in the microwave on low heat, about 5-10 seconds until desired temperature. It can also be warmed on the stove in a double boiler OR kept in a thermos if being used soon, but not immediately after preparing.
  1. Melt 1 T butter in a small pan and cook shallots over medium low heat until soft, about 4 minutes. Add vermouth or wine and saute until liquid is almost absorbed, about 1 minute. Remove from heat and set aside.
  2. In a heatproof dish, melt butter in microwave (or on stovetop if you choose) until just melted. Let butter cool to about room temperature but still liquefied, about 10 minutes. 
  3. When shallots and butter have reached a bit warmer than room temperature, add egg yolks, water, lemon juice, salt and cooked shallots to a small food processor. Alternately you can add ingredients to a wide-mouth jar and use a stick blender. Blend ingredients until smooth then add butter in a slow stream until emulsified. Add tarragon and cayenne, blend on low until incorporated. Sample with a clean spoon, adjust lemon juice and salt to taste.


    No Fail Keto Béarnaise Sauce

    Amount per 100g

    • 118kcal

    • 1g

    • 10.68g

    • .67g


    Recipe developed by   Jennifer Borchardt