I’ve been looking for a great complementary sauce to some of our dishes since we’ve started out on our Paleo Journey. The first few sauces I tried were more vinegar-based and, while they were pretty good, weren’t exactly what I was looking for. Then, I found the answer to my sauce dilemma: ghee.
This Bearnaise Sauce is a close cousin to Hollandaise and can be used on literally EVERYTHING. My favorites so far are on vegetables and meats but I’ve also added it to my morning fritattas and Shepherd’s Pie. I’m looking forward to making this this weekend for our Valentine’s Dinner to top our asparagus and tenderloin!
First, melt the ghee on the stovetop over low heat.
While the ghee is melting, chop up the shallot and add it along with the white wine vinegar, lemon juice, salt, and 1/2 tbls of Tarragon to a food processor.
*Let this mixture marinade for at least 15 minutes before continuing*
Add egg yolks to mixture and pulse to combine.
SLOWWWWLLYYY drizzle in melted ghee while continuing to pulse and combine mixture. Once all the ghee is incorporated, add final 1/2 tbls Tarragon and pulse.
Let sauce set in refrigerator for at least 1 hour.
- 1/2 C. Ghee, Melted
- 2 egg yolks
- 2 Tbls white wine vinegar
- 2 Tbls lemon juice
- 1 Tbsp shallot- minced
- 1/2 Tsp Cayenne pepper
- 1 Tbls tarragon- split
- 1/2 tsp salt
- First, melt ghee on stove top on low heat.
- While ghee is melting, add white wine vinegar, minced shallots, lemon juice, Cayenne pepper, and 1/2 Tbsp of tarragon and salt to a food processor.
- Pulse to combine.
- *let the mixture sit for at least 20 minutes to marinade*
- Add egg yolks to mixture and pulse to combine.
- Add the melted ghee VERY SLOWLY to the mixture while continuing to constantly pulse in food processor.
- Once the ghee is fully incorporated, add the remaining 1/2 Tbls tarragon to the mixture and pulse to combine.
- Let the marinade set in the refrigerator for at least 1 hour before serving.
- Keeps in refrigerator for up to 7 days.