This is the best recipe for a completely divine and homemade Bearnaise Sauce. I hope you already tried the Best Homemade Mayonnaise, another super fat and healthy sauce to serve together with your meals.
Serve the Homemade Bearnaise Sauce when it’s freshly made and with chicken or red meat! Read the instructions carefully before making the Bearnaise Sauce as the timing of the process is quite important. It is not complicated, just a little messy so once you’ve made it, you’re better off next time. Give it all your love.
Both the Homemade Bearnaise and the Mayonnaise as well are important ingredients in an LCHF meal due to the healthy content and the simple processing. They both deserve a status as a. main ingredient and not just as a complementary part of a dinner.
Method for The Best Homemade Bearnaise Sauce
250 g organic butter
3-4 egg yolks
3-4 tbsp light vinegar
3-4 tbsp white wine
1-2 finely chopped shallots
One bundle of tarragon
A handful chervil if you like, not needed though
1 tsp lemon juice
Freshly ground pepper
Process for Homemade Bearnaise Sauce
- Melt the butter in a small pot, but slowly.
While the butter melts, you will prepare the essence for the homemade bearnaise sauce;
Chop the best leaves of the tarragon, and the chervil as well, set it aside. Put the rest of the leaves and the stems in a pot. Pour vinegar, white wine and 1 tbsp chopped shallots in a pot. Let it boil to reduce, you should end up with 2 tbsp essence. Strain it.
Strain the melted butter through a coffee filter. Don’t use the white parts of the butter. The scenario is one pot with the cleared lukewarm butter, one with the essence, egg yolks in a bowl and finally the chopped herbs near you.
At this stage, place your pot with essence in another larger pot. You need a bain-marie, so pour water in the large pot in order to prevent that your bearnaise-whisking process will be spoiled by too much heat.
Start whisking the egg yolks into the essence the best you can. Whisk thoroughly for at least one minute, and soon it will thicken and foam a bit.
Take one spoonful melted and cleared butter at a time and whisk into the eggs/essence. After whisking a bit add two spoonfuls of butter at one time. Whisk again, and add the butter like dripping into the sauce. Keep whisking at all times, don’t stop.
Be aware of the temperature of your bearnaise sauce, it mustn’t get to warm. You can remove the pot from the heat a bit. Add a little more lemon juice or salt. Remember to taste while whisking.
Finally add the chopped herbs. The look and feel should be soft and smooth.
Now you can do a Homemade Bearnaise Sauce! Enjoy it!