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Photo of Chef John's Butterless Bearnaise Sauce by Chef John
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Chef John's Butterless Bearnaise Sauce

Rated as 3.86 out of 5 Stars
 made it  |  6 reviews   |   photos

Recipe by:

"This is a really quick, easy, nice sauce for steak that has no butter. Did I mention it has no butter? Just a few minutes of preparation and onto the steak it goes."
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Ingredients

15 m servings 30 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

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  1. Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. Raise and lower the pan over the heat to increase or reduce heat.
  2. Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.
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Footnotes

  • Cook's Note:
  • If you want to go the extra step and put some fresh tarragon or chopped shallot in this, sure! Go ahead! If you can't get tarragon vinegar, use white wine vinegar instead.

Nutrition Facts


Per Serving: 30 calories; 2.2 g fat; 1 g carbohydrates; 1.3 g protein; 102 mg cholesterol; 67 mg sodium. Full nutrition

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Reviews

Read all reviews 6
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  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I just whipped up a bit of this wonderful bernaise sauce. I followed the recipe with the exception of not having the tarragon mustard so I used crushed dried tarragon leaves and regular dijon m...

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Most helpful critical review

So sorry, but we just didn't like this very much, and I love bernaise. It tasted harsh from the vinegar and mustard, and didn't have that silky texture that the traditional recipe has, which mak...

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I just whipped up a bit of this wonderful bernaise sauce. I followed the recipe with the exception of not having the tarragon mustard so I used crushed dried tarragon leaves and regular dijon m...

Read more

So sorry, but we just didn't like this very much, and I love bernaise. It tasted harsh from the vinegar and mustard, and didn't have that silky texture that the traditional recipe has, which mak...

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I liked this, it definitely satisfied the need to have a bearnaise sauce without the buttery guilt. I felt it was a bit too mustardy for me so I added a touch of honey to take away a bit of bitt...

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It has an over-powering flavor. Add an extra egg yoke and cut back on the vinegar and mustard just a bit. Prep everything while steak is cooking and then finish while steak is resting. I only ha...

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Not bad for butterless! I'm more partial to the real deal in moderation... bring on the BUTTER & CREAM! I'll just have to run more laps.

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I made it just how Chef John said, even found the Tarragon Vinegar.

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