For best results, use a double boiler or a heat-proof bowl set over a simmering pot of water to gently cook the sauce. Ensure the heat remains low to prevent the eggs from curdling. Taste and adjust seasoning as needed. A squeeze of lemon juice can brighten the flavors further. This sauce is best served immediately but can be kept warm in a thermos or over very low heat, whisking occasionally, for up to 30 minutes.
Chef John's Butterless Bearnaise Sauce
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME15 mins
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SERVING4 People
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VIEWS24
Experience the rich, vibrant flavors of Bearnaise without the heaviness of butter! This quick and easy sauce is the perfect complement to steak, vegetables, or eggs, offering a light yet luxurious taste.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol102 mg
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Fiber0 g
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Protein1 g
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Saturated Fat1 g
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Sodium67 mg
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a metal mixing bowl or small saucepan, combine egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt. (Prep time: ~2 minutes)
02
Step
1 mins
Place the bowl or saucepan over low heat. Continuously whisk the mixture until it begins to foam and you see small wisps of steam rising from the sauce. The sauce should thicken to a creamy consistency. This process typically takes 1 to 2 minutes. Adjust the heat by raising and lowering the pan to prevent the eggs from scrambling.
03
Step
2 mins
Remove the sauce from the heat and whisk for an additional few seconds to incorporate air and create a slightly fluffy texture. (Finishing touch: ~30 seconds)
04
Step
0 mins
Serve the Butterless Bearnaise Sauce immediately over your favorite dishes.
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RECIPE REVIEWS
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Please Rate
Kaden Cole
Jun 22, 2025I was skeptical about a butterless Bearnaise, but this recipe is fantastic! It's light, flavorful, and so easy to make.
Marilou Hills
Apr 1, 2025The key is to keep the heat low and whisk constantly. My first batch curdled, but the second was perfect!
Mary Ledner
Mar 30, 2025This is my go-to Bearnaise recipe now. It's healthier and tastes just as good as the traditional version.