Best Egg Substitute in Béarnaise Sauce

Aquafaba, the liquid from cooked chickpeas, contains proteins and starches that act as emulsifiers and stabilizers, closely replicating the egg yolk’s role in Béarnaise sauce. Its ability to trap air and bind fat makes it an excellent substitute in emulsified sauces.

For best results, use aquafaba at room temperature and whisk vigorously to achieve a stable emulsion. It’s important to monitor the sauce closely as aquafaba can be less heat stable than egg yolks, so gentle heating is advised.

Compared to traditional egg yolks, aquafaba produces a slightly lighter texture and a very mild legume note, which is usually masked by the herbs and vinegar in Béarnaise, maintaining the overall flavor profile effectively.

Egg yolk powder contains the same lecithin and proteins responsible for emulsification in fresh yolks, making it a reliable substitute in Béarnaise sauce. When rehydrated properly, it can create a stable emulsion that supports the sauce’s creamy texture.

Ensure the powder is fully dissolved and warmed to avoid graininess. Use gentle heat to prevent curdling, as with fresh eggs.

The final sauce will be very close in taste and texture to the original, with the convenience of shelf-stable storage but without the freshness of whole yolks.

Cashew cream is made by blending soaked cashews with water, creating a smooth, fatty base that can mimic the richness of egg yolks. However, it does not contain lecithin or proteins that stabilize emulsions, so the Béarnaise sauce may separate more easily.

To improve stability, combine cashew cream with a small amount of mustard or lecithin powder. Use gentle heat and whisk continuously to maintain emulsion.

The resulting sauce will be creamier and have a subtle nutty undertone, which can complement but also slightly alter the traditional flavor profile.

Greek yogurt contains proteins and fats that add creaminess, but it lacks the emulsifying lecithin found in egg yolks. This results in a Béarnaise sauce that may separate or become watery over time.

Use full-fat Greek yogurt and add it at the end of cooking off heat to avoid curdling. Whisk thoroughly to integrate.

The sauce will have a tangier flavor and less silky texture, deviating from the classic Béarnaise but still providing a creamy alternative.

Arrowroot starch acts as a thickening agent by gelatinizing when heated, which can help mimic the viscosity of Béarnaise sauce. However, it does not provide emulsifying properties, so the fat and acid components may separate.

Add the slurry slowly while whisking and avoid overheating to prevent a slimy texture.

The final sauce will be thicker but lack the smooth, creamy mouthfeel and stability of an egg-based Béarnaise, making it a less ideal substitute.