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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What is Béarnaise sauce?

Béarnaise sauce is a classic French sauce usually made with clarified butter, egg yolks, shallots, tarragon, white wine vinegar, and black pepper. The sauce has a rich, creamy texture and a tangy, herbal flavor. It is similar to Hollandaise sauce but with the addition of shallots and tarragon.

This keto- and carnivore-friendly Béarnaise sauce recipe is a little less fussy in that it uses melted (not clarified) butter, I've skipped the time-consuming vinegar reduction and shallots.

What does Béarnaise sauce taste like?

Béarnaise has a rich, creamy texture with a tangy, slightly acidic flavor. I would call the overall flavor profile savory and buttery, with a hint of acidity. It's a delicious and versatile condiment that adds a touch of elegance to any dish.

bearnaise is an excellent sauce for pan-seard salmon.

Nutrition facts for Carnivore/Keto Béarnaise sauce.

This Béarnaise recipe makes ¾ cup of sauce, which is equal to 12 tablespoons.

Each tablespoon serving contains 76 calories, 8 grams of fat, 0 grams of carbs, and 0.5 grams of protein.

Béarnaise sauce is keto-friendly.

Béarnaise sauce is a perfect way to add flavor to meats, seafood, and vegetables on a low-carb or ketogenic diet.

Béarnaise sauce is carnivore-friendly.

If you follow a carnivore diet and allow a small amount of seasonings (such as vinegar and herbs), then Béarnaise sauce is carnivore-friendly. It's a great way to add additional healthy fat to learner cuts of meat, like filet mignon, tri-tip steak, or ground beef.

grass-fed burger on a chaffle with a schmear of Bearnaise, raw cheddar, and crispy bacon.

What to serve with Béarnaise sauce?

Béarnaise sauce is traditionally used as a condiment for steak, but it can also be used on other meats, such as chicken, fish, or burger patties, as well as on vegetables like asparagus or roasted potatoes. Some people even use it as a dip for bread or as a topping for eggs benedict instead of hollandaise.

Béarnaise sauce straight from the fridge can be used just like keto or carnivore butter mayonnaise. It is stir-friendly!

Béarnaise sauce can be used as a delicious substitute for butter mayonnaise on a carnivore or keto diet.

I have tried ALL the butter mayo recipes and have never been satisfied with the results. Sometimes the mayo breaks when whisking in the butter, but it ALWAYS solidifies in the fridge. No matter whose recipe I try I always end up with rock-hard "mayonnaise."

The first time I made this Béarnaise sauce I put the leftovers in the fridge and just assumed it would harden too. When I pulled it out to put on top of a freshly grilled burger I noticed the texture was creamy straight out of the fridge. Like butter mayo is SUPPOSED to be!

Now I don't worry about trying to tackle butter mayo anymore. I make this Béarnaise recipe and use it as a sauce, topping, or in place of butter or bacon mayonnaise. It makes perfect deviled eggs.

Equipment needed to make Béarnaise sauce.

You don't need much equipment to make a delicious and tangy Béarnaise sauce!

Small saucepan.

Whisk.

Immersion blender.

I love using an immersion blender to incorporate the melted butter because it saves time and your biceps muscles!!

It is perfectly possible to make Béarnaise without an immersion blender. Just whisk in the butter, about a tablespoon at a time. This is how I made it the first time which was a little exhausting and takes a few minutes longer, but the results are totally worth the effort.

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RELATED: See all carnivore posts HERE, as well as my 30, 60, and 90 day results.

The final product - yummy bearnaise sauce!

How to make Béarnaise sauce, step-by-step.

1 - Melt the butter.

I like to melt the butter in a 2-cup glass Pyrex measuring cup. Cut the butter into about 8 pieces, cover the Pyrex cup with a paper towel, and microwave for about 45 seconds. Set melted butter aside.

Combine egg yolks, water, and vinegar.this is the start of the cooking process.

2 - Add egg yolks, water, and vinegar to a small saucepan.

Place egg yolks, water, and vinegar in a small saucepan.

Cook over low heat, whisking constantly, until the egg yolk mixture is thick and frothy. It takes me about 5 minutes on my stove but your time may vary. If you have to stop whisking for any reason (your BFF’s text message, the dog needs to go outside, or an urgent desire to scroll Instagram), remove the pan from the heat so it doesn’t overcook.

After about 5 minutes of whisking constantly over low heat, the mixture is thick and frothy.

3 - Using an immersion blender, incorporate the melted butter into the egg yolk mixture.

Once the egg yolk mixture is thick and frothy, remove the pan from the heat. Use an immersion blender to incorporate the melted butter, about a tablespoon at a time, until the sauce is smooth and creamy.

incorporate the melted butter little by little, using an immersion blender.

5 - Season the Béarnaise .

Add salt and pepper to taste. Stir in the chopped tarragon. If desired, squeeze a little lemon juice into the Béarnaise for a more tangy flavor.

add salt and pepper to taste and chopped tarragon. I used dried in this example.

I store Béarnaise sauce in glass food storage containers.

How to store Béarnaise sauce.

Béarnaise sauce should be stored in an airtight container in the refrigerator. It can last for up to 5 days when stored properly.

Can you freeze Béarnaise sauce?

You can freeze Béarnaise sauce, however, the texture and flavor may be affected after thawing and reheating. It's recommended to consume the sauce within 2-3 months if stored in the freezer.

When reheating, it's best to use gentle heat and stir continuously to prevent the sauce from separating.

RELATED: I freeze leftover Béarnaise sauce, pesto, or soups in Souper Cubes. Read my review: Souper Cubes Review: This Shark Tank Product Freezes Food in Perfect Portions

Easy Keto Béarnaise Sauce Recipe

Yield: 3/4 cup (12 servings)

Author: The Keto Minimalist

Easy Keto Béarnaise Sauce Recipe | Carnivore-Friendly | Low-Carb

Prep time: 5 MinCook time: 5 MinInactive time: 5 MinTotal time: 15 Min

Béarnaise sauce is an elegant, creamy, tangy sauce made from butter and egg yolks that is a perfect accompaniment to steaks, burgers, fish, or veggies. It's easy to make and keto-friendly too!

Ingredients

1/2 cup unsalted butter (1 stick)
2 egg yolks
1 tablespoon water
1 tablespoon white wine vinegar
1 tablespoon chopped fresh tarragon (or ½ teaspoon dried tarragon)
Salt and pepper to taste
Splash of lemon juice, optional

Instructions

Melt the butter, and set aside.
In a small saucepan, combine the egg yolks, water, and white wine vinegar.
Heat the mixture over low heat, whisking constantly, until it thickens and becomes frothy.
Remove the pan from heat. With an immersion blender running, add melted butter to the mixture, about a tablespoon at a time. The sauce should be smooth and creamy.
Stir in the chopped tarragon and season with salt and pepper to taste.
Serve immediately over grilled steak, salmon, or roasted vegetables.