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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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.

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

30 calories; protein 1.3g 3% DV; carbohydrates 1g; fat 2.2g 3% DV; cholesterol 102.4mg 34% DV; sodium 66.6mg 3% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/01/2013
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 mustard. It was creamy and rich tasting. Didn't miss the butter at all. I drenched a few slices of french baguette with it and it was outstanding. Thanks Chef John. Read More
(3)

Most helpful critical review

Rating: 2 stars
10/02/2013
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 makes sense since it's butterless. I guess we will just stick to the regular bernaise. Thanks for posting an interesting idea though. Read More
(3)
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
10/02/2013
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 makes sense since it's butterless. I guess we will just stick to the regular bernaise. Thanks for posting an interesting idea though. Read More
(3)
Rating: 5 stars
12/01/2013
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 mustard. It was creamy and rich tasting. Didn't miss the butter at all. I drenched a few slices of french baguette with it and it was outstanding. Thanks Chef John. Read More
(3)
Rating: 3 stars
04/27/2015
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. Read More
(1)
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Rating: 3 stars
05/17/2016
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 had plain Dijon and regular vinegar but did add a generous amount of crushed dried tarragon. Watch very carefully as this comes together quickly when using this over the open flame method; add a little extra water if too thick. This really takes steak to the next level. Read More
(1)
Rating: 4 stars
08/11/2017
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 bitterness. I made my own tarragon dijon mustard and used the white wine vinegar. I would make this again. Read More
(1)
Rating: 5 stars
07/09/2016
I made it just how Chef John said even found the Tarragon Vinegar. Read More
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Rating: 4 stars
12/18/2019
Amazing flavour Read More