Recipe by Chef John
"This is a really quick, easy, nice sauce for steak that has no butter. Did I mention it has no butter? Just a few minutes of preparation and onto the steak it goes."
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freshly ground black pepper, or to taste
tarragon Dijon mustard
I just whipped up a bit of this wonderful bernaise sauce. I followed the recipe with the exception of not having the tarragon mustard so I used crushed dried tarragon leaves and regular dijon mustard. It was creamy and rich tasting. Didn't miss the butter at all. I drenched a few slices of french baguette with it and it was outstanding. Thanks Chef John.
So sorry, but we just didn't like this very much, and I love bernaise. It tasted harsh from the vinegar and mustard, and didn't have that silky texture that the traditional recipe has, which makes sense since it's butterless. I guess we will just stick to the regular bernaise. Thanks for posting an interesting idea, though.
Not bad for butterless!?? I'm more partial to the real deal in moderation... bring on the BUTTER & CREAM! I'll just have to run more laps. Lol Seriously for those complaining about the acidity of the vinegar or the "harshness" of the mustard... just REDUCE the amount to your "taste". Cooks/chefs, moms, grannies, etc. Have been modifying recipes for centuries!?? Chef John is simply giving us guidelines based on his personal taste and what appeases most patrons. He probably already knows that there will be some "tweaking" going on with his recipes & techniques!??
Grass fed butter is good for health - look up LCHF diet.There is an LCHF group on Facebook. Clean sat fats help you lose weight
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Butterless Bearnaise Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 20
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