Options

Format:
Include:
PRINT
See more
Béarnaise Vinaigrette

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

Southern Living JUNE 2013

  • Yield: Makes about 2 cups
  • 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.

advertisement

Go to full version of

Béarnaise Vinaigrette recipe

advertisement