Béarnaise Vinaigrette

Southern Living
A light, fresh take on the French classic, this versatile sauce delivers the tarragon-rich spark of the original without the dairy.


Makes about 2 cups


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3/4 cup white wine vinegar
1/4 cup chopped fresh tarragon
1/4 cup fresh lemon juice
3 shallots, minced
2 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup canola oil
1/2 cup olive oil


Hands-on: 5 Minutes
Total: 5 Minutes
Whisk together vinegar, tarragon, lemon juice, shallots, garlic, Dijon mustard, sugar, salt, and pepper in a bowl until blended. Add canola oil and olive oil, 1 at a time in a slow, steady stream, whisking constantly until mixture is smooth.

Created date

April 2013