Sauce Mix|Condiment Base | Low Calorie

Bearnaise Sauce Mix

N/A (processed product) Allergens: Milk, Wheat, Soy
Bearnaise Sauce Mix

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine French
  • Seasonality Year-Round
  • Source Starch|Flavorings|Salt|Sugar|Dried Tarragon|Shallot Powder

The Forktionary Angle

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Definition

A powdered mix designed to quickly prepare Béarnaise sauce, a classic French emulsion sauce flavored with tarragon and shallots.

Sensory Profile

TasteTangy, Savory, Herbal (tarragon), Rich
TexturePowder, Creamy, Smooth
AromaTarragon, Vinegar, Buttery
AcidityMedium

Technical Metrics

Nutrition Facts

Per 1 tbsp (10g) dry mix
Calories350
Total Fat5g
Saturated Fat1g
Trans Fat0g
Cholesterol0mg
Protein5g
Total Carbohydrate70g
Dietary Fiber2g
Total Sugars10g
Calcium100mg
Iron1mg
Potassium200mg

Chef’s Secret

To elevate a Béarnaise mix, replace some of the water with white wine and whisk in a tablespoon of fresh chopped tarragon at the very end.

Substitutions

Best Match

Hollandaise Sauce (or mix)

1:1

Very similar base (emulsified butter and egg yolk), but lacks the tarragon and shallot flavor. Needs added herbs.

Mayonnaise + Fresh Tarragon

1:1 (by volume, adjust herbs)

Provides a creamy, fatty base. Add finely chopped fresh tarragon and a splash of vinegar for tang.

Dijon Mustard (creamy)

1:1 (use sparingly)

For a tangy, savory, somewhat creamy condiment, but flavor profile is quite different.

Lemon Butter Sauce

1:1

Simple butter sauce with lemon juice and parsley, offers richness and tang but not the herbal complexity.

Buying Guide

Check ingredient list for natural flavors and actual dried herbs. Avoid mixes with excessive artificial additives.

Flavor Pairings

Steak asparagus eggs Benedict fish roasted vegetables.