LOSE IT The Low Carb & Paleo Way

How to make the classics

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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