A classic French béarnaise sauce is made with egg yolks, butter, shallots, tarragon, and a vinegar reduction. In this video, Chef John prepares the sauce without the butter. Or the shallots. And instead of a fresh tarragon and vinegar reduction, he uses a secret ingredient: tarragon Dijon mustard. Just whisk away over very low heat. It’s so incredibly quick and easy. Admittedly, there’s no substitute for butter. But this is a delicious variation that’s much healthier than butter-laded béarnaise. It’s light, tangy, and herby even without the fresh tarragon (which you can add if you like). Watch the video, then get the recipe for Chef John’s Butterless Béarnaise Sauce. Try it with grilled steak or salmon.