Béarnaise Mayo
This béarnaise mayo is a twist on the classic steak sauce. This makes a great burger or sandwich sauce & is flavoured with tarragon, mustard & lemon juice.
All the flavours of a classic béarnaise steak sauce, in a punchy mayonnaise!
This béarnaise mayo is packed with a whole load of flavour! There’s intense tarragon, tangy Dijon mustard & sharp lemon juice (to cut through the creamy mayo!). This stuff works great in steak sandwiches, in burgers with grilled meats & pan fried fish. It’s seriously tasty!
For more sides & sauces, check out our ever growing collection of side dish recipes!
What You’ll Need
- Mayonnaise – Any mayo will work for this recipe. I used Hellmann’s! You could use homemade mayonnaise as well.
- Tarragon – Tarragon is used to flavour béarnaise sauce so it’s what we’re using for our mayo. You’ll need to pick the leaves from the stalks then finely chop them.
- Dijon Mustard – Mustard gives our mayo more depth of flavour. Make sure to use Dijon!
- Lemon Juice – Lemon juice adds acidity to our mayo, cutting through the creaminess.
How To Make Béarnaise Mayo
This mayonnaise is super easy to make & comes together in just a few minutes! To make, we simply mix together mayonnaise, Dijon mustard, lemon juice & chopped tarragon. We give the mayo a taste to check the seasoning then add in salt & pepper as needed.
Once mixed, béarnaise mayo can be used straight away or stored in the fridge for up to 3 days.
Serving Suggestions
Our béarnaise mayo is based on the classic steak sauce so goes great with beef, especially in a steak sandwich or a burger! However, béarnaise mayo will also work really well with other meats such as chicken & pork and fish, like salmon (pan fried!).
More Sauces & Sides To Try!
- Courgette Tzatziki
- Rice Krispie Fried Mozzarella Sticks With Hot Honey
- Candied Jalapeños (Cowboy Candy)
- Sweet Pickled Red Cabbage
- Cherry Cola Whiskey BBQ Sauce
- Cheesy Buttermilk Skillet Cornbread
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Béarnaise Mayo
Equipment
- Mixing Bowl
- Juicer
Ingredients
- 150 g Mayonnaise
- 2½ tsp Dijon Mustard
- 2½ tbsp Finely Chopped Tarragon
- 2 tsp Lemon Juice
Instructions
- Add the mayonnaise, mustard, tarragon & lemon juice into a mixing bowl.
- Season the mayo with salt & pepper then stir, to combine.
- Give the mayonnaise a taste, to check the seasoning, adding in more salt & pepper as needed. Serve immediately or store in the fridge for up to 3 days.
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I made this Ben and it was very good. However I fiddled around with your recipe as I wanted something lower in fat and with a bigger Bernaise sauce profile. I used 75g light mayo, 75g natural Greek yoghurt, 2 1/2 tsp Dijon, 3 tsp dried tarragon (didn’t have fresh), 2 tsp white wine vinegar (I used this as traditionally the sauce uses it), 1/2 tsp onion powder (to try and mimic the shallot flavour in the real deal) and 1/4 tsp turmeric (not for taste but to give the mayo/sauce a yellowish hue like Bernaise has). I might be tooting my own horn but it turned out 10/10. Thanks enormously for posting this recipe which I used as inspiration and as a springboard to make my own creation!
Awesome! I’ll have to give yours a go, it sounds delicious.
Let me know what you think if you do Ben. I had it with pork tenderloin last night and loved it.
BTW, what a fantastic website and brilliant recipes. I’ve got your roast cookbook in my sights 😉
I appreciate that, thank you! I think it would be really good in a burger!