Béarnaise Vinaigrette

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


This recipe goes with Steak and Fingerling Potato Kabobs

Yield: Makes about 2 cups
Recipe from Southern Living

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Recipe Time

Hands On: 5 Minutes
Total: 5 Minutes


  • 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


  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.
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