If I had to choose only one sauce that I could have for the rest of my life it would, without doubt, be bearnaise sauce. I can’t put my finger on it but it is just something about the taste that makes my taste buds go mental. This vegan bearnaise sauce is 100% plant-based and takes not more than 20 minutes to make, so you will be able to scoop it up by the spoonfuls in no time.
So what dishes do you have vegan bearnaise sauce with, you ask? I would like to say all of them. Even though that is not completely untrue, the most common dishes for me to serve together with bearnaise sauce would probably be;
Pizza (check out this awesome pizza dough recipe)
French fries (or any other type of oven baked potatoes)
Mock Meats
Vegetable Skewers
The list can go on, but there you have some of the many uses of bearnaise sauce.
Tarragon is the main spice in the bearnaise sauce, which in my opinion is a quite underutilized herb. It has a very nice taste to it, and you can add some to your beets or salads to give them some extra flavour.
Originally the recipe calls for some egg yolks and butter and is a rather complicated procedure. Now with the risk of getting the fine dining community on my tail, I have not only made this recipe for bearnaise sauce vegan and 100% plant-based, but I have also made it far easier to make, without (in my opinion) missing out on any of the great taste. So enough of the talking (or reading) and on with the cooking!
How to make vegan bearnaise sauce
In order to make vegan bearnaise sauce, you need a saucepan and a whisk. The ingredients list is quite short and contains the following;
Non-dairy butter
Non-dairy milk
Flour
Lemon juice
Half a veggie stock cube
One garlic clove
Tarragon
Parsley
Turmeric
Salt & Pepper
As you can see, more than half of the ingredients list is made up out of herbs and spices so you understand that the finished bearnaise sauce is going to be a treat.
The first thing you need to do is melt the non-dairy butter in the saucepan. Once the non-dairy butter has melted, whisk in the flour to create your sauce base, this mixture should be a little sticky. Make sure that get all of the flour into the mix. Then add the non-dairy milk and lower the heat while you continue to stir. Bring the sauce to a simmer while you continue to stir. When the sauce has thickened a bit, about 5-10 minutes, you add the spices, pressed garlic clove and veggie stock cube and stir it all again for another 5 minutes.
There you have it! Make sure you make lots of this because you’re going to regret it otherwise when you have licked the sauce bowl clean, but still want more.
Make sure you don’t forget to follow me on Facebook, Instagram, Pinterest, and Twitter. I would love to hear what you thought of the sauce after you made it so feel free to post your opinions in the comments below.
A quick and easy vegan version of the classic bearnaise sauce. Ready in 20 minutes and 100% plant-based.
- 50 g butter non-dairy
- 1 1/2 tbsp flour
- 1 1/2 dl (2/3 cup) milk non-dairy
- 1 tsp lemon juice
- 1/2 veggie stock cube
- 1 pressed garlic clove
- 2 tsp tarragon
- 1 bunch fresh parsley
- 1 pinch turmeric
- salt
- pepper
-
Melt the non-dairy butter in a saucepan over medium heat.
-
Once the non-dairy butter has melted, lower the heat and whisk in the flour to create a sticky paste.
-
Add the non-dairy milk and continue to stir and make sure that all of the flour and butter mixture is dissolved.
-
Bring to a simmer and continue to stir for about 5-10 minutes, until the sauce thickens.
-
Add all of the other ingredients except the fresh parsley and simmer while stirring for another couple of minutes.
-
Scoop up the bearnaise sauce and sprinkle some fresh parsley on top.
Note: You can serve the sauce immediately when it's warm or store it in an airtight container in the refrigerator for a couple of days.
TIP! If you think that the consistency is to thick you can add some water to thin the sauce out a bit.
I am SO grateful for this! I grew up in Boston and this sauce was often used with fish. I live in Texas now and it’s much too hot to grow tarragon. But for any living in the south, Mexican Mint Maragold leaves have the same essential oil and we always use it for tarragon. Be sure to plant it in a small enclosed garden because, like mint, it will take over your yard. I’m allergic to both cow’s milk and coconut, so am SO glad this recipe doesn’t use either.
I am so happy you liked it!