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  • LOSE IT! The Low Carb & Paleo Way

    How to make the classics

    Jul 22, 2019 4 minutes
    FOOD EDITOR: JUSTINE KIGGEN
    PHOTOGRAPHS: LIZA VAN DEVENTER

    BÉARNAISE SAUCE

    SERVES 4

    KEEP ON TRACK per serving

    FAT 47G | CARBS 9G | PROTEIN 36G

    3 tbsp white wine vinegar
    2 tbsp dry white wine
    ¼ tsp black peppercorns
    ½ onion, chopped
    2g tarragon or 1 tsp fennel seeds
    3 egg yolks, extra large
    180g butter chilled, in small cubes
    Himalayan salt and black pepper

    TO SERVE

    600g fillet steak, cooked
    250g fine green beans, cooked

    Pour the vinegar, wine, peppercorns, onion and tarragon (or fennel seeds) into a small pot. Bring to a simmer and cook gently

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