Vegan Béarnaise Sauce with Aquafaba

Name: Vegan Béarnaise Sauce with Aquafaba
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 1/4 cup white wine vinegar; 2 tablespoons shallots (finely chopped); 1/4 cup aquafaba (from canned chickpeas); 1/2 cup vegan butter (melted); 1 tablespoon fresh tarragon (chopped); 1/2 teaspoon salt; 1/4 teaspoon white pepper

25 min 4 servings Medium

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Vegan Béarnaise Sauce with Aquafaba

A creamy, dairy-free twist on classic Béarnaise using aquafaba and vegan butter.

Prep

10 min

Cook

15 min

Total

25 min

Servings

Difficulty

Medium

Béarnaise sauce is a classic French sauce known for its rich, buttery flavour and aromatic tarragon vinegar infusion. This vegan version swaps out the traditional eggs and butter for aquafaba and vegan butter, creating a creamy texture without compromising on taste. Perfect for those following a plant-based diet, this sauce brings the elegance of a French bistro to your home kitchen. The secret to this vegan Béarnaise sauce is aquafaba, the liquid from canned chickpeas. It acts as an excellent egg substitute, providing the necessary emulsion to mimic the classic sauce's smoothness. Whether you're new to vegan cooking or a seasoned plant-based chef, this recipe is designed to impress.

Ingredients

Servings

For the vegan Béarnaise sauce

Instructions

Prepare the vinegar reduction

In a small saucepan, combine white wine vinegar and shallots. Bring to a simmer over medium heat and reduce to half, about 5 minutes.

Pro tip: Ensure the shallots are finely chopped for a smooth sauce.

Strain the reduction

Strain the vinegar reduction into a heatproof bowl to remove the shallots, leaving a clear, flavoured liquid.

Pro tip: A fine mesh strainer works best for this step.

Whisk the aquafaba

In a separate bowl, whisk aquafaba until slightly frothy, about 1 minute.

Pro tip: Use a hand whisk or electric mixer for better aeration.

Combine the ingredients

Gradually whisk the vinegar reduction into the aquafaba, followed by the melted vegan butter, until well combined.

Pro tip: Add the butter slowly to maintain the emulsion.

Season the sauce

Stir in chopped tarragon, salt, and white pepper. Adjust seasoning to taste.

Pro tip: Fresh tarragon gives the best flavour, but dried can be used in a pinch.

Finish and serve

Heat the sauce gently over a double boiler if needed, whisking constantly until thickened. Serve immediately.

Pro tip: Avoid overheating to prevent separation.

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Tips & Tricks

<ul><li>Use quality vegan butter for the best flavour.</li><li>Adjust the consistency with aquafaba as needed.</li><li>Fresh tarragon makes a big difference in taste.</li></ul>

Serving Suggestions

Serve this vegan Béarnaise sauce over grilled vegetables, tofu, or your favourite plant-based protein for a luxurious meal. Pair it with a chilled Sauvignon Blanc to enhance the tarragon notes. This sauce can be made ahead and stored in the refrigerator for up to three days. Reheat gently over low heat, whisking constantly, to avoid separation.