Béarnaise Sauce

This vegan béarnaise sauce can be served over sausage and English muffins, as a sauce on asparagus, or as an accompaniment to a grilled steak.

1/2 cup water

1/4 cup white-wine vinegar, or champagne vinegar, or coconut vinegar, or apple cider vinegar

1 teaspoon dried tarragon or dill weed, or 2 teaspoons finely chopped fresh tarragon leaves or dill weed

1 pinch fresh ground black pepper

1/2 teaspoon onion powder, or 1 teaspoon onion flakes

1 pinch mustard powder

1 tablespoon potato starch

1/4 cup soy-free vegan buttery spread (Earth Balance®), or butter of choice

1. In small saucepan, stir together water and white-wine vinegar; place over medium heat; simmer 5 minutes.
2. Whisk in tarragon, black pepper, onion powder, mustard powder, and potato starch; bring to a simmer; cook until desired thickness is reached, whisking the entire time.
3. Remove saucepan from heat; whisk in soy-free vegan buttery spread; beat to incorporate.

Serve immediately, or cool completely and refrigerate in glass storage container up to 4 days.

To reheat: heat 2 tablespoons water, stir in cold béarnaise, heat through; serve immediately.

Servings: about 1 cup

Preheat: None

Prep Time: 10 min

Cooking Time: 7 min

Variations

To use oil: omit buttery spread; at end of step 3, whisk in 3 tablespoons pure olive oil.