Béarnaise sauce is one of those luxuries that instantly upgrades a meal. We’ve been there, all set to drizzle it over a steak, only to realize it’s not happening today. No big deal—there are some easy swaps that bring the same rich, herby goodness.
Once, we whipped up a quick tarragon-infused hollandaise, and it surprisingly worked like a charm. Another time, we went for a mix of mayo and mustard with a touch of lemon—it wasn’t classic, but wow, it hit the spot.
The cool thing? You probably have most of these substitutes on hand. Whether you need something creamy, tangy, or both, these options will keep your dish on point. With just a little creativity, you’ll never miss Béarnaise again.
6 Easy Substitutes for Béarnaise Sauce
Here are six substitutes for Béarnaise sauce that will elevate your meal without having to make a last-minute trip to the grocery store.
1 – Hollandaise Sauce
What if I told you that Hollandaise sauce is basically Béarnaise’s chill cousin? It’s creamy, buttery, and just fancy enough to feel special. Swap it 1:1 for Béarnaise when you want that smooth, rich vibe on your steak or veggies.
To mimic Béarnaise’s herbal kick, toss in a sprinkle of tarragon and maybe a pinch of shallots. That small tweak gets you pretty close to the same flavor. It’s a simple fix for a classic substitute.
Hollandaise is super versatile and works in tons of recipes. If you’re curious about other easy swaps, check out this helpful guide to Hollandaise sauce substitutes. It breaks down more alternatives you’ll want to keep in mind.
2 – Aioli
It all started when we ran out of Béarnaise, and aioli swooped in. Aioli is like the creamy friend with a bold attitude. Made from garlic, oil, and egg yolks, it brings a rich flavor that holds up well in place of Béarnaise.
Use a 1:1 ratio to replace Béarnaise sauce. Add chopped tarragon and a touch of vinegar to bring it closer to Béarnaise vibes. It’s smooth, garlicky, and fits right in with steak or grilled veggies.
Aioli is thicker than Béarnaise but spreads easily. It’s also a bit more rustic. Great for dishes that need a strong, punchy flavor. Keep some in the fridge, and it’s ready whenever Béarnaise is missing from the menu.
3 – Mayonnaise with Herbs
If you’ve ever been stuck without Béarnaise sauce, grab mayonnaise. It’s creamy, mild, and already sitting in the fridge. Use a 1:1 ratio as a swap. Add chopped tarragon, parsley, or chives for flavor. Stir in a splash of white wine vinegar to mimic the tangy bite.
Mayonnaise is smoother than Béarnaise and blends easily. It doesn’t have the same depth, but it works in a pinch. Use it on roast vegetables, fish, or steak. It’s simple and ready to go. No extra steps, no hassle.
This substitute is versatile and pairs well with almost anything. We keep it basic, and it gets the job done.
4 – Tarragon Butter
If you’ve ever been stuck without Béarnaise, tarragon butter can save the day. It’s as simple as softening butter and mixing in chopped tarragon. Add a splash of white wine vinegar or lemon juice for that Béarnaise tang.
Use about 1 tablespoon of tarragon butter per serving as a substitute. It’s rich, herby, and melts easily over warm dishes. The texture adds something luxurious, but it’s still super easy to make.
Spread it on steak, fish, or roasted veggies. It adds flavor fast. No fuss, just blend and serve. This option is great for dishes where melted butter works well. Keep some in the fridge, rolled in parchment, ready to slice.
It’s simple, tasty, and gets the job done. All you need is butter and tarragon—nothing fancy.
5 – Garlic Butter Sauce
If you’ve ever been stuck without béarnaise, garlic butter sauce is an easy swap. It’s rich, garlicky, and blends into most dishes.
You just need melted butter and minced garlic. Heat them together until fragrant. Add a splash of lemon juice for a bit of tang.
Use about 1 to 2 tablespoons per serving to replace béarnaise. The texture is smooth. The flavor is bold.
This works great on steak, seafood, or even pasta. We like how simple it is to whip up.
You can also store it for quick use later. Keep it in a sealed jar. Reheat it as needed.
It’s fast, reliable, and tasty. You probably already have what you need. Easy wins all around.
6 – Lemon Dill Sauce
Last but not least, lemon dill sauce is a quick swap for béarnaise. It’s tangy, herby, and lightens up dishes.
Combine equal parts lemon juice and olive oil. Whisk in chopped dill until mixed well. Use fresh or dried herbs to keep things simple.
Add about 1 to 2 tablespoons per serving where you’d use béarnaise. This works great with seafood like salmon or shrimp.
It adds zing without being overpowering. We love the freshness of this sauce as a backdrop for delicate flavors.
Make more than you need because it goes fast! Try it on sandwiches too—we love it as a dip when we’re out of béarnaise.
Frequently Asked Questions
Yes, Hollandaise is very similar, but it lacks the tarragon and shallots that give Béarnaise its unique flavor.
Yes, aioli adds a creamy, garlicky taste that complements steak, though it lacks the tangy depth of Béarnaise.
Mix mayonnaise with fresh tarragon, lemon juice, and a touch of mustard for a fast and easy alternative.
Yes, tarragon butter captures the essence of Béarnaise, especially for grilled meats and vegetables.
Lemon dill sauce pairs well with fish and provides a fresh, herbaceous flavor similar to Béarnaise.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.