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. Pair with my Perfect Tenderloin and Prosciutto Wrapped Asparagus ! If you liked this, find me on Facebook at The Hungry Mommy, Instagram @the_hungry_mommy, and Pinterest The Hungry Mommy for more!