Béarnaise Vinaigrette

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

 

Yield:

Makes about 2 cups

Recipe from

Recipe Time

Hands-on: 5 Minutes
Total: 5 Minutes

Ingredients

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

Preparation

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.

Note:

June 2013
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