Bearnaise Sauce – No Butter (Edit recipe)

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Decadent tasting sauce for eggs, potatoes, pasta, and brunch-y French bistro vibe dishes. This one is made healthy without butter -- a common rich ingredient used in my catering planning beginnings.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

8

Serves: 2

Ingredients

2 Egg Yolk
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
1 - 2 Tbsp Tarragon, Dried, herb spice form
1 tsp White Pepper, umami flavor
1 pinch Salt, pinch of salt to taste
1 pieces Lemon, wedge (option)
1 pinch Dill, Dried, or fresh as zhugh on top

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

On a stovetop, setup a bain marie or heat safe bowl over a pot of hot water partially filled to create steam. Add egg yolks to bowl and let the pot water boil underneath, stirring eggs with a whisk or fork constantly so the eggs don't scramble or cook.
When you see steam rising out from the pot, add the vinegar, tarragon, olive oil, and pepper. Keep stirring for several minutes until you get a thicker consistency. Remove from heat
If the sauce becomes too thick, simply stir in a little water. Or if too runny, add a little olive oil.

Notes

If too thick, thin out with a little water. If slightly too liquid-y, add back a little olive oil. If way too liquid-y, add another egg yolk.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	79
Fat:	7 g
Carbohydrates:	5 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	220 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.