A few years ago, before it became ridiculously popular and was still relatively unheard of, I went strictly Paleo for more than a month (no grains, no sugar, no dairy, no legumes) and saw some serious results in the way I looked and felt. Paleo was really hard for me to maintain though, because I don’t really like enough of a variety of proteins and vegetables to keep it interesting. So since then, I have dabbled off and on with the Paleo diet – sometimes I will go strict for a month to clean up my diet; sometimes I will be Paleo during the week and eat whatever I want on the weekends. And sometimes I just go off the rails completely and turn into a pasta-eating fiend.
What can I say, ya girl loves carbs.
But then, with the rise of Crossfit in popularity, I feel like I also saw an equivalent rise in the popularity of the Paleo diet. I mean, back when I went Paleo a few years ago, I could barely find any Paleo recipes on Pinterest. It seemed like the same 20 recipes over and over. I had to get creative with menu planning. Now – gosh. Go search ‘Paleo Recipes’ on Pinterest and be wowed. They have recipes for Paleo sandwich bread now, Paleo fudge, Paleo brownies, Paleo hamburger rolls, Paleo this and Paleo that… it’s a lot easier to be Paleo now than it was when I did it!
I even found a cookbook by America’s Test Kitchen (whom I trust on all things food) called //Paleo Perfected//. You know I had to buy it! Well imagine my delight when I paged through to find a recipe for Paleo Bearnaise sauce…. ?
Bearnaise sauce is only the greatest sauce of all time. I put it on steak, I dip French fries in it, I ladle it all over baked potatoes. I use it indiscriminately on anything and everything.
(Shh. I have even been known to dip pretzels in it.)
But anyway, I saw this recipe and had to try it. Homemade Bearnaise sauces are not easy to make – there is much tempering of yolks and hot melted butter and whisking and such. But this was a blender recipe, so I figured I’d give it a go.
I happened to think this sauce turned out very good. It was pretty vinegar-y, but I modified it a little bit. I kept some of the shallots in the sauce, while the recipe asks you to discard them. Also, I like a tangier, more vinegar-y Bearnaise. My husband wasn’t a huge fan, but I loved it.
(For the record, we both thought the homemade //blender Bearnaise// by Ina Garten he’d made for Valentine’s Day was much better and more traditional-tasting – but that was not Paleo. ?)
Anyway, I hope you make this and enjoy it! This one is staying in my recipe rotation fo’ sho’!
From America’s Test Kitchen’s book, Paleo Perfected
1/2 cup white wine vinegar
2 sprigs fresh tarragon
1 1/2 tablespoons finely chopped fresh tarragon
1 shallot, sliced thin
2 large egg yolks
1 1/2 teaspoons lemon juice
Salt and pepper
10 tablespoons ghee, melted and still hot
1. Bring vinegar, tarragon sprigs, and shallots to a simmer in a skillet over medium heat. Cook until vinegar is reduced to about 2 tablespoons, 5-7 minutes. Discard tarragon sprigs. If you like shallots in your Bearnaise sauce, leave a few in the skillet and discard the rest; otherwise, discard altogether. (I chose to keep a few, it was delicious.)
2. Process egg yolks, lemon juice, 1/4 teaspoon salt, and vinegar mixture in blender until frothy, about 10 seconds. With blender running, slowly drizzle in hot melted ghee until fully emulsified, about 1 1/2 minutes. Adjust sauce consistency with hot water as needed, 1 teaspoon at a time, until you’ve reached your desired consistency. Pour into a gravy boat or a bowl. Stir in finely chopped fresh tarragon, season with salt and pepper, and serve with a big, juicy filet mignon.