Low-carb Bearnaise Sauce

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From "Healthy Recipes For Diabetic Friends Y-Group"[1]



  1. Combine vinegar, wine, pepper, scallions and tarragon in saucepan.
  2. Cook over low heat until reduced to half, about 8 minutes.
  3. Strain mixture into top of double boiler.
  4. With wire whisk or rotary beater, beat in beaten egg yolks and salt.
  5. Cook over hot water until thickened.
  6. Beat in butter, 1 tablespoon at a time.
  7. Stir over heat till creamy, about 1 minute.
  8. Serve hot over beef or fish fillets.

Nutritional information[edit]

Per Serving:

  • 262 Cal (94% from Fat, 4% from Protein, 2% from Carb) | 2g Protein | 27g Tot Fat | 2g Carb | 0g Fiber | 32mg Calcium | 1mg Iron | 536mg Sodium | 222mg Cholesterol