Dairy Free Béarnaise Sauce
Rich, velvety, and full of classic French flavour—this dairy-free Béarnaise sauce is a game-changer for anyone who loves indulgence without compromise. Made with carefully balanced herbs and a creamy dairy-free base, it delivers the same luxurious taste and texture of traditional Béarnaise while being completely free from butter or cream. Perfect for dinner parties or a weeknight treat, this sauce will elevate even the simplest dish into something truly special.
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Top Tip
For the smoothest, silkiest finish, make sure your ingredients are at room temperature before you start. This helps the sauce emulsify beautifully and prevents it from splitting.
Ingredients
- 4 tbsp Tarragon Vinegar
- 1 tbsp Tarragon (chopped or dried)
- 1 Shallot (Finely chopped)
- 2 Egg Yolks
- 90 g Dairy Free Butter
- Salt (to season)
- Ground White Pepper (to season)
Dairy Free Béarnaise Sauce Recipe Instructions
Add the vinegar, shallots and tarragon into a pan and boil for a few minutes until reduced by a third. Leave to cool.
Pour the egg yolks into a bowl over a saucepan of simmering water, add the vinegar mixture, and whisk over a gentle heat until thick and fluffy.
Melt the dairy free butter and gradually add to the sauce, whisking consistently until thick. Season with salt and pepper.
Serving Suggestion
Spoon generously over a perfectly seared steak, drizzle on roasted vegetables, or use it as a decadent dip for crispy potato wedges. It also pairs wonderfully with grilled fish or plant-based proteins for a gourmet twist.
How To Store Leftovers
Transfer any leftover sauce to an airtight container and refrigerate for up to 3 days. To reheat, warm gently over low heat while whisking continuously—if it thickens too much, add a splash of water or dairy-free milk to bring it back to a pourable consistency.
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Dairy free Béarnaise Sauce
Ingredients
- 4 tbsp Tarragon Vinegar
- 1 tbsp Tarragon (chopped or dried)
- 1 Shallot (Finely chopped)
- 2 Egg Yolks
- 90 g Dairy Free Butter
- Salt (to season)
- Ground White Pepper (to season)
Instructions
- Add the vinegar, shallots and tarragon into a pan and boil for a few minutes until reduced by a third. Leave to cool.
- Pour the egg yolks into a bowl over a saucepan of simmering water,, add the vinegar mixture, and whisk over a gentle heat until thick and fluffy.
- Melt the dairy free butter and gradually add to the sauce, whisking consistently until thick. Season with salt and pepper.