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Chef John's Butterless Bearnaise Sauce

Chef John's Butterless Bearnaise Sauce

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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15 m servings 30 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 30 kcal
  • 1%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • If you want to go the extra step and put some fresh tarragon or chopped shallot in this, sure! Go ahead! If you can't get tarragon vinegar, use white wine vinegar instead.

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Read all reviews 5
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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 m...

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 mak...

I made it just how Chef John said, even found the Tarragon Vinegar.

It has an over-powering flavor. Add an extra egg yoke and cut back on the vinegar and mustard just a bit. Prep everything while steak is cooking and then finish while steak is resting. I only ha...

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.

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