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diary-free bearnaise sauce in a white bowl

Dairy free Béarnaise Sauce

Rachel
A creamy, herb-packed dairy-free Béarnaise sauce that’s rich, tangy, and perfect for drizzling over steak, veggies, or your favourite plant-based proteins.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine French
Servings 2
Calories 406 kcal

Equipment

Saucepan with spout
Glass Bowl
Metal Hand Whisk
Insulated Gravy Boat

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.

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Nutrition

Calories: 406kcalCarbohydrates: 5gProtein: 4gFat: 41gSaturated Fat: 9gPolyunsaturated Fat: 12gMonounsaturated Fat: 20gTrans Fat: 7gCholesterol: 194mgSodium: 307mgPotassium: 176mgFiber: 1gSugar: 1gVitamin A: 407IUVitamin C: 3mgCalcium: 71mgIron: 2mg
Keyword sauce for steak
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