Butterless Béarnaise: The Best Butterless Béarnaise Recipe from Cook'n

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	Butterless Béarnaise

Serves: 3

Print this Recipe

   1 1/2 tablespoons tarragon vinegar
   1 1/2 tablespoons vermouth
   1 teaspoon parsley minced fresh
   1 teaspoon green onions minced
   1/4 teaspoon tarragon dried, crushed
   2 eggs yolk
   1/2 teaspoon dijon style mustard
   1/4 cup plain yogurt
   2 tablespoons sour cream

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In a saucepan combine vinegar, vermouth, parsley, onion, and tarragon. Bring to a boil and simmer until liquid is reduce to 2 teaspoons; cool and set aside. Beat egg yolks with a whisk in top of double boiler; add mustard, beating. Place over barely simmering water until warm, beating constantly. Beat in reduced vinegar mixture and 1 tablespoon yogurt until well-blended. Add remaining yogurt and sour cream, 1 tablespoon at a time, beating until sauce is smooth and thick. Remove from heat. Serve warm or at room temperature.

Note: Butterless Béarnaise is only 18 calories per tablespoon and is a delicious substitute!

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