Bearnaise Sauce – No Butter

Bearnaise is my food language. It’s one that was part of the foodie world I grew up in working in hospitality event planning and deliciousness.

It’s a brunch staple sauce for eggs, but the problem is the butter or butt-ah as I like to call it is fatty rich.

…I grew up working in the rich buttery world of catering and turned back to my healthy ways.

But either olive oil or butter…

In case you’re having a hard time putting your finger on what this sauce tastes like… it’s the one that gives the dish a French bistro vibe.

Tarragon is the star culinary herb. 🌿

It’s in a taste league of its own. It tastes like subtle anise, licorice, pepper, and a fresh hint of mint party.

It’s my first herb LOVE… and maybe yours too!

An herb btw is a plant that doesn’t have a woody stem, but does have leaves. Spices come from something other than the leaves. So when you buy tarragon, it’s technically an herb in a spice jar in the grocery store.

Tarragon is most often found in brunch-y dishes especially good with eggs and potatoes or any starches with or without cheese.

And I remember my fave dishes…

Le Diplomate French bistro in DC where I co-hosted brunch groups comes to mind.

I can imagine how much they go through… as in bearnaise (pronounced like a bear 🧸and nez pronounced “nay” and then add an “s” sound at the end).

And most restaurants still today don’t skimp on the butter that’s usually in the recipe. 🧈

But at home, you can make a healthy version with olive oil THAT’S even easier without having to melt butter.

And I argue is just as good! If you like the taste of olive oil in a spoon, you’ll love béarnaise with olive oil… and may never switch back.

Use a medium tasting or balanced olive oil that has a distinctive olive oil taste that’s pleasant on a spoon. Remember, you’re replacing butter which adds rich flavor so you wanna be sure the olive oil stands out.

An extra virgin olive oil from the Mediterranean region are good choices.

Olive oil is of course the healthy polyphenol-filled fat with Omega-3.

And to accompany, vinegar is a delightful pairing.

In most bearnaise recipes, you’ll find they use a white or light vinegar in the kitchen. I use those in another room for my cleaning purposes 😀.

Because I LOVE pop-out strong tastes 🤩… and if you’re a vinegar girl (or guy 😊), you’ll love this béarnaise recipe version that uses BALSAMIC Vinegar.

I had to put emphasis because the darker vinegar is so great on its own and with béarnaise. I also like to add in apple cider vinegar for a little added healthy vibe.

But balsamic on its own adds such a pleasant sweet base so that the taste can be transformed with the other flavors involved.

For béarnaise the balsamic can act as the “sugar” sweet. There isn’t any sugar added and that’s good for low-sugar (no sugar) people.

You’ll notice the difference in the dark color that impacts the final bearnaise color as a deep mustard color.

But tastes nothing like mustard.

And then add more gourmet tastes, like white pepper that adds a bit of umami. So for those looking for sweet, sour, salty, umami and a little bitter sweet… give this sauce a try!

I added lemon aside because the vinegar can be enough tartness. So the lemon wedge can add more sunny brightness to a pretty plate and palate. To each his (or her) own!

And for the eggs… poached eggs is the best and you can learn how to poach an egg easily. There’s nothing like first cutting into the cooked egg and watching the yolk ooze a yellow gold river liquid onto your plate.

Ready to make this for your bougie brunch (pour vous or) to share?