A Better Béarnaise Sauce
An ideal complement to steak, béarnaise is creamy, tangy, delicious – but typically loaded with butter. Here, thanks to our revamped recipe relying on the finest ingredients – minus the fat – you can finally savor this classic French sauce without the worry!
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Ingredients
- 1/4 cup white wine vinegar
- 2 tbsp finely chopped shallots
- 1 tbsp chopped fresh tarragon
- 1/2 cup low-sodium vegetable broth
- 1 large egg yolk
- 1 1/2 tsp arrowroot
- Sea salt and fresh ground black pepper, to taste
Preparation
- In a small saucepan on medium-high heat, combine vinegar, shallots and tarragon. Cook until liquid is almost entirely evaporated, 3 to 4 minutes.
- Meanwhile, fill a medium saucepan or the bottom of a double boiler with 1 inch of water and bring to a boil on medium heat. Reduce to low to maintain a gentle simmer.
- In a medium bowl or in the top of a double boiler, whisk together broth, yolk and arrowroot. Stir in shallot mixture. Place over simmering water and cook, stirring and scraping bottom and sides of bowl or pan occasionally (more constantly toward the end), just until mixture is thickened and smooth, about 3 minutes. Remove from heat and add salt and pepper to taste. Cover and set aside until ready to use.
Nutrition Information
- Serving Size 2 1/2 T
- Calories 24
- Carbohydrate Content 3 g
- Cholesterol Content 51 mg
- Fat Content 1 g
- Fiber Content 0.25 g
- Protein Content 1 g
- Saturated Fat Content 0.5 g
- Sodium Content 50 mg
- Sugar Content 0.5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g