Is Rice Flour a good fat-free substitute for Cornstarch in Béarnaise Sauce?

Yes. Thickens well but can slightly dull the sauce’s gloss and may add a mild grainy texture if not fully incorporated. Use a ratio of Use 1 1/4 tablespoons of rice flour per 1 tablespoon of cornstarch.

Is Kudzu Starch a good fat-free substitute for Cornstarch in Béarnaise Sauce?

Yes. Creates a smooth, glossy texture and is neutral in flavor, but can be harder to source and slightly more expensive. Use a ratio of Use 1 tablespoon of kudzu starch per 1 tablespoon of cornstarch.

Is Ground Flaxseed (as a thickener) a good fat-free substitute for Cornstarch in Béarnaise Sauce?

Yes. Adds a slightly nutty flavor and a more viscous texture, which can alter the classic Béarnaise mouthfeel. Use a ratio of Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per 1 tablespoon cornstarch.

Fat-Free

Fat-Free Cornstarch Substitute in Béarnaise Sauce

5 tested fat-free options that is very low in fat (suitable for low-fat diets). Each with exact ratios and tips for Béarnaise Sauce.

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Quick Answer

The best fat-free substitute for Cornstarch in Béarnaise Sauce is Arrowroot Powder (Use 1 tablespoon of arrowroot powder per 1 tablespoon of cornstarch). Provides a glossy, clear finish and thickens quickly at lower temperatures without cloudiness.

Fat-Free Cornstarch Substitutes for Béarnaise Sauce

Substitute	Ratio	Notes
⭐ Arrowroot Powder	Use 1 tablespoon of arrowroot powder per 1 tablespoon of cornstarch	Provides a glossy, clear finish and thickens quickly at lower temperatures without cloudiness.
Rice Flour	Use 1 1/4 tablespoons of rice flour per 1 tablespoon of cornstarch	Thickens well but can slightly dull the sauce’s gloss and may add a mild grainy texture if not fully incorporated.
Kudzu Starch	Use 1 tablespoon of kudzu starch per 1 tablespoon of cornstarch	Creates a smooth, glossy texture and is neutral in flavor, but can be harder to source and slightly more expensive.
Ground Flaxseed (as a thickener)	Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per 1 tablespoon cornstarch	Adds a slightly nutty flavor and a more viscous texture, which can alter the classic Béarnaise mouthfeel.
Glucomannan Powder	Use 1/2 teaspoon glucomannan powder per 1 tablespoon cornstarch	Extremely potent thickener that can create a very viscous sauce if overused, requiring precise measurement.

Detailed Guide: Fat-Free Cornstarch Substitutes in Béarnaise Sauce

⭐ Arrowroot Powder (Best Fat-Free Option)

Use 1 tablespoon of arrowroot powder per 1 tablespoon of cornstarch

Quick tip: Provides a glossy, clear finish and thickens quickly at lower temperatures without cloudiness.

Arrowroot powder is a starch extracted from tropical plants and is prized for its ability to thicken liquids at lower temperatures, which is ideal for Béarnaise Sauce where gentle heat is crucial to avoid curdling the egg yolks. It produces a clear, shiny finish that maintains the sauce’s elegant appearance.

To use arrowroot powder effectively, mix it with a small amount of cold water to create a slurry before adding it to the warm sauce. Avoid boiling the sauce after adding arrowroot, as prolonged high heat can break down the starch and thin the sauce.

Compared to cornstarch, arrowroot yields a more translucent and less pasty texture, preserving the delicate balance of the sauce’s emulsion and flavor profile.

Rice Flour

Use 1 1/4 tablespoons of rice flour per 1 tablespoon of cornstarch

Quick tip: Thickens well but can slightly dull the sauce’s gloss and may add a mild grainy texture if not fully incorporated.

Rice flour is a fine powder made from milled rice and acts as a gluten-free thickener. It thickens Béarnaise Sauce effectively without imparting strong flavors, but it does not produce the same level of translucency as cornstarch or arrowroot.

To avoid graininess, sift the rice flour and whisk it thoroughly into the sauce at a low temperature. It’s best to add it gradually and cook gently to prevent clumping.

The final sauce may appear slightly more opaque and have a less silky mouthfeel compared to cornstarch-thickened Béarnaise, but it remains a reliable alternative.

Kudzu Starch

Use 1 tablespoon of kudzu starch per 1 tablespoon of cornstarch

Quick tip: Creates a smooth, glossy texture and is neutral in flavor, but can be harder to source and slightly more expensive.

Kudzu starch is derived from the root of the kudzu plant and is known for its strong thickening power and clear finish. It behaves similarly to arrowroot, thickening at lower temperatures and maintaining the sauce’s delicate texture.

When using kudzu, dissolve it in cold water before adding to the sauce and avoid boiling to prevent breakdown. It requires careful temperature control to maintain the emulsion.

The resulting Béarnaise Sauce is smooth, glossy, and true to the original texture, making kudzu an excellent albeit less common substitute.

Ground Flaxseed (as a thickener)

Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per 1 tablespoon cornstarch

Quick tip: Adds a slightly nutty flavor and a more viscous texture, which can alter the classic Béarnaise mouthfeel.

Ground flaxseed forms a gel when mixed with water, acting as a thickening agent. While it can thicken Béarnaise Sauce, it introduces a noticeable flavor and a heavier texture that diverges from the traditional light and silky consistency.

To use, mix ground flaxseed with water to form a gel before gently incorporating it into the sauce. Heat gently to avoid breaking the emulsion.

This substitute is best for those seeking a plant-based thickener but expect a deviation in flavor and texture from the classic Béarnaise.

Glucomannan Powder

Use 1/2 teaspoon glucomannan powder per 1 tablespoon cornstarch

Quick tip: Extremely potent thickener that can create a very viscous sauce if overused, requiring precise measurement.

Glucomannan is a soluble fiber derived from konjac root and is a powerful thickening agent. Its high viscosity means only a small amount is needed to thicken Béarnaise Sauce without heating to high temperatures.

It should be dispersed carefully in cold water before adding to the sauce to avoid clumping. Overuse can result in a gummy or overly thick texture that masks the sauce’s delicate flavors.

When used correctly, it preserves the sauce’s smoothness but may slightly alter mouthfeel compared to cornstarch.