Diet Ratings
Béarnaise is hollandaise-based with tarragon and vinegar, containing virtually no net carbs (0-1g per 2 tablespoons). High fat content and no added sugars make it ideal for keto.
Béarnaise is a derivative of hollandaise, made with egg yolks and butter. It is non-vegan due to both eggs and dairy content.
Similar to hollandaise with added tarragon, shallots, and vinegar. All ingredients are paleo-compliant whole foods. No grains, legumes, dairy (butter acceptable), or processed components.
Butter and egg-based French sauce with high saturated fat content. Not traditional to Mediterranean diet. Occasionally acceptable in very small portions, but olive oil-based alternatives preferred. Contradicts core Mediterranean fat principles.
iSome Mediterranean culinary traditions influenced by French cuisine incorporate béarnaise occasionally, though this represents cultural overlap rather than core Mediterranean practice.
Béarnaise is hollandaise with added tarragon, chervil, and shallots (all plant-derived). While the base is compliant, the herbal additions violate strict carnivore rules. Some practitioners use herb-free versions.
iLion Diet and strict practitioners exclude all plant herbs and aromatics. Baker acknowledges some practitioners use small amounts of dried herbs, but this remains contentious in the strict community.
Béarnaise (hollandaise base with tarragon, shallots, vinegar) is compliant. All ingredients including vinegar and herbs are Whole30-approved.
Béarnaise is a hollandaise-based sauce with tarragon, shallots, and white wine reduction. Shallots are high in fructans and GOS, making this sauce high-FODMAP even in small amounts.
Béarnaise is hollandaise-based with added egg yolks and butter, making it even more saturated fat-dense (8-9g per tablespoon). Extremely high cholesterol. Fundamentally incompatible with DASH sodium and saturated fat targets.
Béarnaise is butter-based (monounsaturated fat acceptable) with egg yolks (protein), but high in total fat and minimal carbs. Can support Zone meals when used as a condiment with lean protein and low-glycemic vegetables, but portion control essential.
Béarnaise is an emulsified sauce made primarily with butter and egg yolks, high in saturated fat and cholesterol. While eggs contain some choline, the overall inflammatory load is high due to saturated fat content and lack of anti-inflammatory compounds. Traditional preparation offers no polyphenols or omega-3s.
Butter and egg yolk emulsion (180+ cal per tbsp) with extremely high saturated fat (15g+). One of the worst condiments for GLP-1 patients. Triggers severe nausea, bloating, and reflux. Avoid entirely.
Controversy Index
Score range: 1–9/10. Higher controversy = more disagreement between diets.