Ingredients 

1 free range egg (M/L)

1 tsp dijon mustard

1-2 tsp estragon vinegar (buy a glass jar with estragon in vinegar and use the vinegar without the leaves)

200 ml MCT oil

A pinch of himalayan sea salt

Fresh grinded white or black pepper

1-2 tsp of finely chopped marinated estragon leaves (taken from the estragon in vinegar above)

Optional chopped fresh parsley

(You need a hand mixer to bind all ingredients together). 

How to 

1. The key in succeeding this is to make sure all ingredients have the same temperature before mixing them. Leave all ingredients at room temperature for approx. 1 hour before mixing them together.

2. Place 1 egg, mustard, vinegar, salt and MCT oil in a container safe to use for hand mixers. 

3. Use a spoon and just blend gently together and you will see the mix is slowly getting thicker and wants to bind together. This is the sign that it’s ready to be mixed together. Use the hand mixer to blend together until thick consistency.

4. Add finely chopped estragon leaves. Taste the sauce and adjust the flavour with more salt, pepper and if you wish more chopped estragon leaves.

5. Optional – add finely chopped parsley (room temperature) before serving. Enjoy!

Health benefits

One part of the anti-inflammatory lifestyle is cooking from scratch using the cleanest ingredients as close to the original source as possible. And avoiding pre-made processed food. This recipe is made to replace store bought bearnaise sauce! 

MCT oil is a medium-chain fatty acid that absorbs to the liver directly via the portal vein instead of having to pass the lymphatic and circulatory system which is a cause of  inflammation.

In an anti-inflammatory diet it is recommended to try and avoid long-chain fatty acids like olive-, rapeseed- and sunflower oil, cow fat and pig fat. And instead choosing short-chain fatty acids (found in unripe green bananas, oats, peas, beans, and lentils) and medium-chain fatty acids (found in coconut oil and MCT oil). Read more here.