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7 Béarnaise Sauce Substitutes to Save Your Steak and Eggs

Running out of béarnaise sauce doesn’t have to mean disaster for your gourmet meals. You’re in the middle of preparing a perfectly seared steak, poached eggs, or a decadent eggs Benedict, and as you reach for the ingredients to make béarnaise, you realize you’re missing tarragon, white wine vinegar, or even the patience to emulsify egg yolks.

That rich, buttery, herb-infused sauce you were counting on is missing. But don’t worry—béarnaise’s luxurious flavor can be recreated with ingredients you likely already have in your kitchen.

Béarnaise sauce, a classic French emulsion of butter, egg yolks, and tarragon, is the crown jewel of sauces. But whether you’re out of ingredients, short on time, or just experimenting, these substitutes will deliver the same velvety richness and herbaceous tang.

From quick fixes to creative twists, here’s how to keep your gourmet dishes on track—no last-minute store runs required.


7 Easy Substitutes for Béarnaise Sauce

Béarnaise’s charm lies in its buttery richness, tangy undertones, and aromatic tarragon flavor. These substitutes mimic its essence while adding their own flair. Perfect for steaks, seafood, or eggs Benedict, here’s how to adapt without compromise:


1. Hollandaise Sauce: The Classic Cousin

Hollandaise sauce is the closest match to béarnaise, as it shares the same buttery, egg-yolk base. The only difference is the absence of tarragon and vinegar. Use it in a 1:1 ratio, and add a pinch of dried tarragon or a splash of white wine vinegar to mimic béarnaise’s flavor.

This substitute works beautifully for eggs Benedict or grilled asparagus. I once used hollandaise in a pinch for a steak dinner, and the creamy texture was just as satisfying. For extra flavor, stir in fresh herbs like chives or parsley.

Pro tip: Use a blender or immersion blender for a foolproof hollandaise.
If you’re exploring hollandaise alternatives, try these hollandaise sauce substitutes.


2. Garlic Butter Sauce: The Quick & Flavorful Fix

Garlic butter sauce is a simple yet decadent alternative to béarnaise. Melt ½ cup butter with 2 minced garlic cloves and a pinch of salt. Stir in a tablespoon of lemon juice and a teaspoon of chopped tarragon or parsley.

This swap is perfect for steaks, seafood, or roasted vegetables. My friend used this sauce for a last-minute dinner party, and the garlicky richness was a hit. For extra tang, add a splash of white wine or vinegar.

Fun twist: Add a pinch of smoked paprika for a smoky kick.
For more butter-based ideas, check out these garlic butter substitutes.


3. Aioli: The Creamy & Versatile Option

Aioli, a garlic-infused mayonnaise, brings a creamy texture and bold flavor that works well as a béarnaise substitute. Use it in a 1:1 ratio, and stir in a teaspoon of tarragon or dill for an herby twist.

This substitute shines in sandwiches, grilled fish, or as a dip for fries. I used aioli for a steak sandwich, and the garlicky creaminess was a hit. For extra tang, add a squeeze of lemon juice.

Watch out: Aioli is thicker than béarnaise, so thin it with a bit of water or lemon juice if needed.
Need more aioli alternatives? Try these aioli substitutes.


4. Sour Cream + Mustard: The Tangy & Creamy Blend

Sour cream provides a rich base, while Dijon mustard adds tang and depth. Mix ½ cup sour cream with 1 tablespoon Dijon mustard and a teaspoon of chopped tarragon or chives.

This swap is perfect for baked potatoes, grilled chicken, or roasted vegetables. My cousin used this blend for a last-minute dinner, and the tangy creaminess was a hit. For extra richness, stir in a tablespoon of melted butter.

Pro tip: Use Greek yogurt for a lighter, tangier version.
Love sour cream hacks? Explore these sour cream substitutes.


5. Lemon Butter Sauce: The Bright & Simple Alternative

Lemon butter sauce is a quick, zesty substitute for béarnaise. Melt ½ cup butter with the juice of 1 lemon and a pinch of salt. Stir in a teaspoon of chopped herbs like tarragon, parsley, or dill.

This substitute works well for seafood, grilled vegetables, or pasta. My neighbor used this sauce for a last-minute shrimp dish, and the bright, buttery flavor was a hit. For extra depth, add a splash of white wine.

Fun twist: Add a pinch of red pepper flakes for a spicy kick.
For more lemon-based ideas, check out these lemon butter substitutes.


6. Tarragon Cream Sauce: The Herby & Luxurious Option

Tarragon cream sauce mimics béarnaise’s herbaceous flavor with a creamy twist. Simmer ½ cup heavy cream with 1 teaspoon dried tarragon (or 1 tablespoon fresh) until slightly thickened. Stir in a tablespoon of butter for richness.

This swap is perfect for chicken, fish, or eggs Benedict. I used this sauce for a last-minute brunch, and the herby creaminess was a hit. For extra tang, add a splash of white wine vinegar.

Pro tip: Use crème fraîche for a tangier, richer sauce.
Need more cream-based alternatives? Try these heavy cream substitutes.


7. Avocado Sauce: The Dairy-Free Twist

Avocado sauce is a creamy, dairy-free alternative to béarnaise. Blend 1 ripe avocado with 2 tablespoons olive oil1 tablespoon lemon juice, and a teaspoon of chopped tarragon or cilantro.

This substitute works well for vegan dishes, grilled vegetables, or tacos. My brother used this sauce for a vegan eggs Benedict, and the creamy texture was a hit. For extra flavor, add a pinch of garlic powder.

Watch out: Avocado sauce is best served fresh, as it can oxidize and turn brown.
If you’re diving into dairy-free alternatives, explore these avocado sauce substitutes.