- The Best Creamy Béarnaise gravy ever (and it’s made with no fuss using a blender)
Béarnaise sauce is a luscious, creamy, classic sauce considered one of the best steak sauces in the world by many chefs. This homemade Béarnaise sauce is deliciously silky, thick, and creamy and everything a classic Béarnaise sauce should be – and it’s all vegan. Plus, it’s very easy to make. Unlike, regular Béarnaise sauce which requires a difficult-to-make flour and butter base to make the sauce rich, this easy Béarnaise sauce has a simple can’t-go-wrong blender method that makes an irresistibly creamy thick, and oh-so-tasty sauce.
Béarnaise sauce is usually a fatty butter-rich sauce – it’s decadent, thick and so tasty. But this easy Béarnaise sauce is a much lighter healthier version of the world-famous sauce…and it’s still just as creamy, irresistibly good, and a you’re-gonna-wanna-put-it-on-everything type of sauce.
Ingredients to make vegan homemade Bérnaise sauce
This easy-to-make vegan Bérnaise sauce only requires a few simple ingredients that are easy to get at mostly any well-stocked grocery store.
The ingredients list for this healthy homemade vegan Béarnaise sauce recipe is simple and full of flavor. There’s no complicated list of 50-100 different ingredients you have to run to specialty stores to get. This easy Béarnaise sauce recipe requires 4 main ingredients to create a luscious sauce that goes well with anything.
- Vegetable stock or broth – acts as the base of the sauce to flavor it from the start and add as much depth and irresistible deliciousness as possible.
- flour or cornstarch – helps the sauce thicken
- Cashew cream or oat cream – we’re using oat cream to create the creamy silky sauce texture that tastes just like the real thing (or any other type of creamy thick nom-dairy creams you prefer such as cashew cream or soy cream…it’s all up to you). Using a plant-based cream adds silkiness, thickness, and richness to the sauce.
- Apple cider vinegar or white wine vinegar – adds a little tingle and tangy taste to the sauce that creates one more layer of delicious sauce flavor.
- Tarragon – the famous herb that gives Béarnaise sauce its classic Béarnaise flavor. Tarragon has a distinct flavor that oozes classy French cooking and takes this sauce straight to flavor city…a classy flavor city filled with rich creamy textures and luxe flavors.
- Ground turmeric – the ground turmeric is optional, but recommendable if you want your plant-based Bearnaise sauce to have that gorgeous yellow color the sauce is famous for.
- Pinch of salt – more to taste. Season to your liking with salt.
How to make the best (super easy) homemade Béarnaise sauce
To make this usually difficult sauce an easy straightforward sauce happens in just a few simple steps. We skip the usual butter and flour sauce base and instead grab our trusty blender. Get ready because you’re about to step into the magical world of mouthwatering sauce that’s so ridiculously easy to make you’re going to want to make it on repeat.
- Step 1: In a blender or using a handheld mixer, blend together vegetable broth and flour.
- Pour the mixture into a saucepan and whisk constantly as the sauce base is heated.
- Keep stirring/whisking for 2-3 minutes until the sauce begins to thicken. Turn the heat down to a simmer.
- Step 2: Whisk in the apple cider vinegar, dried tarragon, salt, and non-dairy cream.
- Step 3: Finally, whisk everything as you let the sauce come to a simmer and let it thicken a little. If the sauce is too thin after 1-2 minutes, simply add more cashew cream to thicken it.
- For a thinner sauce, add a little more vegetable stock.
- Taste test and add more salt if needed.
- Serve the sauce hot and enjoy.
How to keep Béarnaise Sauce warm for serving
Unlike regular Bérnaise sauce that’s prone to splitting when reheated, this creamy sauce is great to make ahead. It makes for easy dinner parties with little stress.
There are a few easy ways to reheat this make-ahead Bérnaise sauce recipe.
Reheat Béarnaise sauce method 1
Pour the sauce into a saucepan and slowly bring it to a bubble while stirring. The sauce usually thickens when reheated, so you may want to add a little water or vegetable stock to make the sauce thinner.
That’s it. Once the sauce is heated it’s ready to serve.
Reheating Béarnaise sauce method 2
Pour the sauce into a microwave-safe bowl and reheat in the microwave at 1-minute intervals until the sauce is completely warmed through. Stir the sauce every 1 minute to make it become creamy again. Again, the sauce may thicken as it’s being reheated. If you want a thinner sauce just add a little water or vegetable stock to the sauce as it heats.
Once the sauce is hot, it’s ready to serve.
Method 3 – easy way to keep your Béarnaise gravy hot until serving
Although this isn’t strictly a reheating method it’s a great way to keep your Béarnaise sauce hot right up until serving. Once the hot Béarnaise sauce is made, simply pour the sauce into a thermos. It will keep warm and ready to serve for a good hour in a thermos.
What to serve with Béarnaise sauce
Béarnaise is a traditional steak sauce, but it’s actually delicious with just about anything. Serve it with portobello steaks, or use it to dip your ranch-style French fries into. Potatoes and Béarnaise sauce is a mind-blowing combo. The potatoes scoop up all the creamy sauce and the salty crunchy fries just WORK with the sauce in the best way possible.
Vegan Béarnaise sauce serving ideas
- Portobello avocado mushroom steaks
- Lentil burgers
- Crispy potatoes
- Celeriac steak
- Vegan roast
- My vegan brisket (or my gluten-free vegan brisket)
Complete your plate
Ideas to go with your Béarnaise gravy
Frequently asked questions about béarnaise sauce
Traditional Béarnaise sauce is made with butter, white wine and vinegar, shallots, tarragon, and chervil, and are bound together by egg’s giving it that yellow color we all know. It’s a classic French sauce often considered the mother of all sauces. This easy vegan Béarnaise sauce recipe takes all the flavor and texture of traditional Béarnaise and uses only 4 main ingredients to accomplish a creamy, utterly delicious plant-based Béarnaise using tarragon, oat cream, vegetable stock, and flour.
The base of both sauces is much the same, but Béarnaise sauce has extra flavor added thanks to the tarragon, white wine, and shallots. Hollandaise sauce is traditionally served with lighter recipes and is considered the sauce to serve with fish whereas Béarnaise sauce is considered a steak sauce because it has more flavor.
3-4 days in the refrigerator.
I haven’t tried it yet as I always end up eating it all (I can’t resist a good Béarnaise sauce), but in theory, this sauce should be freezer friendly.
Tarragon. It has that distinctive taste that we all immediately recognize as Béarnaise gravy. Other ingredients in Béarnaise sauce is white wine or white wine vinegar, and shallots.
Yes. Béarnaise sauce is also great served cold.
Use cornstarch instead of regular flour to thicken the sauce.
10-minute easy vegan Homemade Bérnaise Sauce
- 1.69 cups (4dl) Vegetable Stock
- 3 tbsp Plant Butter or coconut oil if you prefer
- 4½ tbsp Flour or Corn Starch
- ¾ cups (1½dl) Cashew Cream or Oat Cream
- 2 tbsp Apple Cider Vinegar or White Wine Vinegar
- 1 tbsp Dried Tarragon
- ½ tsp Ground Turmeric optional to add color
- Pinch of salt more to taste
- In a blender or using a handheld mixer, blend together vegetable broth and flour.
- Pour the mixture into a saucepan and whisk constantly as the sauce base is heated.
- Melt the butter in a saucepan and whisk in the flour, whisking quickly. Keep stirring/whisking for 2-3 minutes until the sauce begins to thicken. Turn the heat down to a simmer.Whisk in the apple cider vinegar, dried tarragon, salt, and non-dairy cream.
- Finally, whisk everything as you let the sauce come to a simmer and let it thicken a little. If the sauce is too thin after 1-2 minutes, simply add more cashew cream to thicken it.For a thinner sauce, add a little more vegetable stock.Taste test and add more salt if needed. Serve the sauce hot and enjoy.
Wow. This sauce was sooooo good. I was surprised how creamy it was. My children all loved it and practically licked their plates clean. Thanks for sharing
How much butter? It’s not listed in the ingredients
Hi, the recipe requires 3 tablespoons plant butter, or you can replace the butter with coconut oil if you prefer :). Thanks for pointing out the missing ingredient. I just updated the post 🙂