Chef John's Butterless Bearnaise Sauce

Chef John's Butterless Bearnaise Sauce
  • 2 egg yolks
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 teaspoons tarragon Dijon mustard
  • 1 teaspoon tarragon vinegar
  • 1 teaspoon water
  • 1 pinch salt


  1. 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.
  2. Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.

04/28/2018
Chef John's Butterless Bearnaise Sauce, recipe PT15M PT1H 5 455 calories

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