Keto Bearnaise Sauce Food

KETO BEARNAISE SAUCE HOMEMADE

Steps:

• Place a small saucepan over medium heat, add the vinegar, wine, peppercorns, and onion. Reduce until 2-3 tablespoons of liquid remain.
• Strain out the onion and peppercorns and pour the liquid into a heatproof bowl. Add the egg yolks.
• Melt the butter until the milk fat (white liquid) has separated from the yellow butter. Set aside.
• Place the bowl over a saucepan of simmering water and start whisking.
• Continue to whisk until the mixture is thick and foamy and creates thick ribbons when the whisk is lifted.
• Remove the bowl from the heat and slowly pour in the hot butter while whisking, ensuring that the milk fat is left behind. This step is similar to making mayonnaise - if you add the butter too quickly the sauce will split.
• Whisk in the salt, pepper, and tarragon.
• Serve immediately or keep warm until needed.

BLENDER BéARNAISE SAUCE

Steps:

• In a small saucepan, combine the vinegar, white wine, shallot, 1 tablespoon of the tarragon, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil and lower to a simmer over medium heat until the mixture is reduced to a few tablespoons, about 5 minutes. Cool slightly.
• Transfer the cooled mixture to a blender and add the egg yolks and 1 teaspoon salt. Blend for 30 seconds. With the blender on, slowly pour the hot melted butter through the opening in the lid. Add the remaining tarragon leaves and pulse for a few times.
• If the sauce is too thick, add a tablespoon of water to thin. Garnish with a little chopped tarragon and serve immediately.

KETO HOLLANDAISE

Steps:

• In a stainless steel mixing bowl, whisk the egg yolks and lemon juice together. The mixture should get thicker and increase in volume.
• Heat a saucepan with 1 to 2 inches of water in it over medium heat until the water is simmering. Lower the heat to medium low. Place the bowl over top of the saucepan, making sure that the water is not touching the bottom of the bowl or else the eggs will begin to scramble. Continue whisking rapidly.
• Little by little, whisk in the melted butter until the sauce has thickened and is light and fluffy.
• Remove from the heat and gently whisk in the hot sauce, cayenne pepper and sea salt.

WHOLE30 BEARNAISE SAUCE

Steps:

• Add the white wine vinegar, chopped shallot, peppercorns and 2 Tbls (or two sprigs) of the tarragon into a small saucepanGently boil until liquid has reduced down to about 2 Tbls. Let cool and then strain through a mesh strainer
• Melt ghee in a small saucepan and let cool slightly (should still be warm)
• Add the reduced and strained vinegar liquid to the blender along with the egg yolks, turn blender on lowRemove the middle stopper from the lid in the blender and slowly drizzle in the melted ghee until sauce gets thick and creamy. Turn blender off and stir in remaining chopped tarragon. Season with salt and pepper to tasteServe over protein or veggie of choice!

BEARNAISE SAUCE

Steps:

• In a small saucepan, bring vinegar, wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons.
• Cool slightly.
• Beat in yolks until smooth.
• Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it.
• Whisk sauce until it begins to thicken.
• Beat in butter, bit by bit.
• Before serving, add a few drops of lemon juice and parsley.

KETO BUTTER-BASTED BEEF TENDERLOIN

Steps:

• Rub the tenderloin with three-quarters of the salt, wrap it tightly in plastic, and refrigerate for at least 4 hours and up to 2 days.
• Preheat the oven to 225°F (105°C). Line a rimmed baking sheet with aluminum foil, turning up the foil's edges.
• Remove the tenderloin from the refrigerator, pat it dry with paper towels, then place it on the foil-lined pan. Rub the meat with the oil, season with the remaining salt and the pepper, then cook until a meat thermometer inserted into the center reads 120°F to 125°F, 1-1/2 to 2-1/2 hours, depending on your oven and the meat's temperature after coming out of the refrigerator.
• Meanwhile, in a small sauté pan, combine the butter, garlic powder, thyme, and rosemary. Heat over medium heat until the butter melts and begins to bubble. Keep warm. Place an oven rack 6 inches from the broiler. Preheat the broiler.
• Pour the melted-butter mixture over the roast. Return roast to the oven and broil about 4 inches from the heat source for 2 minutes to quickly develop a crust.
• Remove the roast from the oven, let it rest for 15 minutes, slice, drizzle with butter sauce/pan drippings, sprinkle with salt, and serve.

KETO BEARNAISE SAUCE

Steps:

• Mince the shallot finely and chop the tarragon. Place a saucepan on the stovetop over medium heat and add the vinegar, shallot and tarragon. Simmer until reduced to 2 tablespoons. About 5 minutes. Set aside. Fill a pot with water and make sure it's big enough to place the saucepan for a bain-marie or double broiler cooking. Bring the water to a boil and place the saucepan over the water. If the saucepan is too large, transfer the vinegar reduction to a smaller heat-safe bowl. Once in a bain-marie, add the egg yolks and whisk constantly. Remove from the heat if overheating. The mixture should double in size while gaining a creamy consistency. Add the butter one tablespoon at a time while whisking until the sauce emulsifies. About 5-10 minutes. Remove from heat and season with salt and pepper to taste. Serve immediately

BROWN BUTTER BEARNAISE SAUCE

Steps:

• Place the butter in a medium sized saucepan over high heat.
• Heat until the butter starts to sizzle (it will puff up and then fall down). Watch for small brown flecks. Once you see brown flecks, remove from heat and whisk fast. You don't want black butter (which is a common thing in French cuisine, but it just tastes burnt to me).
• Add the the tarragon, shallots, and vinegar into the butter and cook on medium heat.
• Bring to a simmer and cook for 15 minutes.
• Remove from heat and set aside to cool.
• Blend yolks and brown butter reduction together.
• With the blender running, add ⅓ of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and set aside in a warm spot to hold the sauce.

ROMANTIC DINNER FOR TWO-KETO STEAK WITH BERNAISE SAUCE

Steps:

• Using a double boiler, or two saucepans stacked together (pics above) gently boil water on the bottom pan. To the top pan add the egg yolks, Dijon, & lemon juice & whisk together.
• Slowly pour the room temperature liquid ghee or coconut oil very, very slowly!
• Gently cook the sauce on low heat for 5 min. Whisking constantly.
• Remove the top pan from the boiling water.
• (If the sauce starts to curdle stir in an ice-cube and it will return to smooth (pics above)
• in a separate pan add apple cider vinegar, white wine vinegar, minced shallots, pepper, tarragon on low heat until liquid is reduced by half.
• Whisk the sauces together to combine.
• Use 6 tablespoons per steak!
• Choose a fattier cut of steak (skirt, strip, T-bone or rib eye) cook to liking

BéARNAISE SAUCE

Steps:

• Mince the Shallot (3).
• In a small saucepan over medium heat, melt 1 Tbsp of Unsalted Butter. Once melted mix in shallots, Salt (to taste), and White Wine Vinegar (2 tablespoon). Measure Ground Black Pepper (to taste) into the pan and cook until the liquid has evaporated.
• Lower the heat and continue cooking for 5 minutes, stirring occasionally. Empty mixture into a bowl and allow to cool.
• Over medium heat, melt Unsalted Butter (1 cup). Once foamy, pour into a small bowl.
• Whisk together yolks of the Egg (2), Lemon Juice (1 tablespoon), and Warm Water (1 tablespoon). Once combined, slowly add the melted butter. Mix until creamy, about 2-3 minutes.
• Mince the Ground Black Pepper (to taste). In a medium bowl combine egg mixture with shallot reduction and rosemary. Taste and add more Salt (to taste) and Fresh Rosemary (1 tablespoon) if needed. Serve sauce immediately over eggs, steak, roasted vegetables, or any other desired foods!