If you've already mastered the art of cooking the perfect steak and are looking for the best way to make your dish stand out, we've got the recipe for you! This Bearnaise recipe is sure to elevate your steak without adding loads of unnecessary calories, sodium, or fat to your meal.

Sure, we’ve all savoured a rich, buttery Hollandaise sauce over our eggs Benny at brunch; but, did you know that this French mother sauce also serves as the base for Bearnaise, the ultimate steak sauce?

The only catch is, making traditional Bearnaise from scratch is even fussier than making Hollandaise. Instead of lemon juice, the recipe calls for a reduction of white wine vinegar, shallots, tarragon, parsley, chervil, and black pepper. Then, that mixture is whisked with eggs yolks over a double boiler, and melted butter is slowly drizzled in.

Now, if the temperature isn’t just right, the eggs may scramble. And if you add too much butter, or too quickly, the sauce might split.That’s a whole pot of tricky, n’est-ce-pas?

With Epicure’s Hollandaise Sauce Mix and Dijon Tarragon Dressing Mix, you can forget fussy and focus on foolproof: simply prepare the Hollandaise sauce (recipe on pack) and whisk in the dressing mix at the end. There’s no need for a double boiler or freshly chopped herbs, and the recipe is egg free (yippee!)

Check out how our nutrition value compares to standard Bearnaise Sauce recipes...

Ours vs. Theirs

Calories: 80 vs. 155

Fat: 8 g vs. 17 g

Sodium: 70 mg vs. 194 mg

Bearnaise Sauce

Total Time: 5-10 min Makes: 1½ cups Cost per serving: $0.44 (CA) /$0.37 (US)

Easily turn Hollandaise sauce into a creamy and smooth Bearnaise sauce. Serve drizzled over steak, roasted veggies, or omelets.

INGREDIENTS:

½ cup unsalted butter

1 pkg Hollandaise Sauce Mix

1 cup water

1½ tsp Dijon Tarragon Dressing Mix

STOVETOP:

1. In a medium saucepan set over medium-high heat, melt butter.

2. Remove from heat; whisk in sauce mix. While whisking, slowly add water. Bring to a boil over medium heat, stirring constantly.

3. Reduce heat and simmer for 3 min, stirring halfway, until thick.

4. Whisk in dressing mix.

MICROWAVE:

1. In a 4-Cup Prep Bowl, melt butter uncovered, on high for 40-60 sec.

2. Whisk in sauce mix and water until well combined.

3. Microwave uncovered, on high for 2½ min, stirring halfway through.

4. Whisk in dressing mix.

Nutritional Information

Per serving (about 2 tbsp): Calories 80, Fat 8 g (Saturated 5 g, Trans 0.2 g), Cholesterol 20 mg, Sodium 70 mg, Carbohydrate 3 g (Fibre 0 g, Sugars 1 g), Protein 1 g.

Tip: Try serving with Seasoned Steak, Spa-Style Salmon, Sheet Pan Salmon & Asparagus, Rotisserie Chicken pieces, or a Ham & Cheese Omelet.

So, step aside, same-old steak sauce. And bonjour, easy-breezy Bearnaise.
Oh là là!

A Better-For-You Steak Sauce You Need on Your Summer Grilling Menu | Bearnaise in 5 Minutes