I first tasted cold Béarnaise at a summer barbecue, spooned over grilled steak, and I was hooked right away. It was creamy, herby, and so simple—no fuss, just a sauce that pulled everything together. Since then, it’s become one of my favorite quick recipes.
If you can’t find crème fraiche in the store, don’t worry. You can make your own (I have a recipe for that) or just grab a store-bought version. Both work, but homemade adds that extra fresh and tangy kick.
This sauce comes together in minutes, and it’s perfect for barbecues. I love serving it with chicken, steak, or salmon, but it also makes a great creamy salad dressing. Sometimes I even use it for Eggs Benedict when I want to change things up.
Why You’ll Love This Sauce
Cold Béarnaise is smooth, fresh, and full of flavor. It’s much quicker than the warm version, but just as tasty. Fast, easy, and versatile—exactly what I look for in a recipe.
How to Make Cold Béarnaise Sauce
- Finely chop the onion and parsley.
- Add the rest of the ingredients.
- Whisk everything together until creamy and smooth.
That’s all it takes—a delicious sauce ready to serve in just a few minutes.
Serving Ideas
This sauce is a favorite with grilled meat, poultry, or fish. It’s just as good over roasted veggies or tossed with a green salad. And if you’re feeling playful, try it on Eggs Benedict—it’s surprisingly good!
If you liked Cold Béarnaise sauce, you may also like:
Cold Béarnaise sauce
Ingredients
- 200 ml Crème fraiche (6.7 fl.oz)
- 50 ml Mayonnaise (1.7 fl.oz)
- 3 tsp Vinegar white
- 1 Onion red small
- 3 tbsp Parsley
- 1 tsp Mustard
- 1 tsp Mustard powder Colman's
- 0,5 tsp Sugar white
- 3 tbsp Tarragon/Estragon dried
- Salt
- Pepper
Instructions
- Finely chop the onion and parsley.
- Add all the other ingredients and whisk it all together.
Notes
Βon appétit
