Bearnaise sauce dairy free
With a lovely flavour the sauce is both dairy and gluten free. Great with lots of meals like steak & chips, fish, etc.This one of my fresh tarragon recipes
Servings 4 people
Calories 36kcal
Equipment
- 1 Saucepan
- 1 Mixing bowl
- 1 measuring jug
Ingredients
- 2 tbsp Chopped French Tarragon
- 1 Shallot Chopped
- 2 Egg yolks
- 75 g Plant butter (Available from Amazon)
- 50 ml White wine vinegar
- 2 tbsp Water
- 1 tsp Black pepper crushed
- Salt
Instructions
Make a Bearnaise sauce essence
- Put the chopped shallot, 1 tbsp Tarragon, white wine vinegar, the black pepper & a little salt into a saucepan. Heat to boiling until it has reduced by 2/3 rds. Then let it cool.
- Pour the essence through a sieve and (using the back of a spoon) carefully squeeze as much as possible into a bowl or jug. Then pour the liquid back into the saucepan.
Make the Bearnaise sauce
- Heat the saucepan containing the Bearnaise sauce essence on a low heat. In a bowl mix the egg yolks with the water and pour it into the saucepan. Stir until it it is thick & fluffy
- Cut the block of butter into small bits. Then slowly add them into the saucepan, melting one block at a time. Continually stirring well.
- Finally add the last spoonful of Tarragon, mix well and serve.
Video
Nutrition
Serving: 20g | Calories: 36kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 97mg | Sodium: 588mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.4mg