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  • Writer's pictureEgg Free Mama

Egg-free, Dairy-Free Béarnaise Sauce

Tarragon is the secret to passing this off as a traditional béarnaise. I keep tarragon from my herb garden vacuum-sealed in my freezer but you could easily buy it fresh. This version doesn't use white wine and I feel like it is fine without it but you could easily add in some to create an even more authentic taste. We have ours with rich prime rib but if you're not a meat-eating family, it would be amazing with grilled portabellos or over a tofu scramble breakfast benny!


1/2 cup vegan butter, melted and divided

1 1/2 tbs flour (gluten free will also work)

1/2 cup of almond milk (soy would work is almonds are not safe for you)

juice from one medium lemon

1 tsp of dijon mustard

1 cube vegetable stock

1 tsp garlic powder

1 tbs finely chopped tarragon

1/2 tsp turmeric

1/2 cup nutritional yeast

3 tbs dry white wine (optional)

To build the sauce:

Start by developing a roux using about half the butter. Whisk in the flour until a dough develops, keeping the colour lightly blonde. While you are making the roux, it's nice to slightly warm your non-dairy milk so that when you add it, it doesn't cause the roux to seize. Add the milk and whisk until your sauce is nice and smooth. If it feels overly thick, you can adjust the milk content easily. You want it silky, but remember you'll be adding additional melted butter as well.

Add lemon juice, mustard, vegetable stock powder, garlic powder, turmeric, and nutritional yeast and stir to combine. If you're using wine, this is the time to add it as well (let it cook out so it doesn't have a raw wine flavour)

Add the tarragon then transfer everything into your blender.

With the lid on, and starting at a low speed, begin whipping air into your sauce. While the blender is still running, switch to a higher speed and begin to SLOWLY drizzle the remaining melted butter into the blender. It should still be warm and you'll begin to see the sauce get silky and foamy as it begins to emulsify. Do not over-blend or you'll loose your gorgeous green tarragon flecks. Season to taste with salt and cracked pepper. If you want it thinner, add additional lemon juice.

Serve warm. *this sauce will actually keep it's integrity pretty well in the fridge, and we were able to warm it up without having it break by whipping it gently on the stove top. It was also an amazing base for vegan mac and cheese the next day :)

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