Béarnaise Sauce
Posted on
December 28, 2013
at
5:07 pm
by Laura Piazza /
Breakfast, GAPS, Gluten Free, Grain Free, Low Sugar, Paleo, Phase 1, Primal, Sauces, Special Occassion, Specific Carbohydrate Diet, Vegetarian
/ 0
This sauce is delicious on poached eggs, but can also be a welcome addition that will add a little spark to steamed vegetables or broiled fish.
Béarnaise Sauce
Prep time
Total time
Ingredients
- 2 egg yolks
- 1 teaspoon chopped tarragon or lemon thyme
- ½ tablespoon raw apple cider vinegar
- 1⁄3 cup Ghee (page 254)
Instructions
- Place all the ingredients, except for the ghee, in a blender container and blend on High for 30 seconds.
- With the blender running, slowly drizzle the ghee into the container until it forms an emulsion.
- Remove the sauce from the container and use immediately, or refrigerate until ready to use.
Notes
Cook’s Note: Béarnaise sauce, like mayonnaise, can be made in a food processor rather than a blender, but it will be thinner than Béarnaise sauce made from commercial mayonnaise. However, it will thicken somewhat when refrigerated.
This recipe appears on page 253 of Recipes for Repair.
Tags: bernaise sauce
