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Béarnaise Vinaigrette

Hands-on time 5 mins
Total time 5 mins
Yield Makes about 2 cups
A light, fresh take on the French classic, this versatile sauce delivers the tarragon-rich spark of the original without the dairy. 


  • 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

How to Make It

  1. 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.