Homemade Eggless Plain Bearnaise Sauce

Having to make another sauce just so that it becomes another ingredient sounds like a hassle. But it really isn't that difficult. Here's quite a simple recipe without using any egg so those who have egg intolerance can also try it.


  • 2 bay leaves
  • 2 tablespoons salted butter
  • 2 tablespoons flour
  • 500ml fresh milk
  • Salt and/or freshly ground pepper (optional)


  1. Pour milk into a deep, medium saucepan, add the bay leaves then heat till it is just about to boil.
  2. In another saucepan, melt the butter then add in the flour, stirring with a whisk till it is all blended well.
  3. Add in the hot milk gradually, stirring constantly. Heat the sauce on medium to low heat whilst stirring with the whisk, till the sauce is smooth and silky.
  4. Season with pepper if desire.
  5. Use it as a condiment in making lasagne or add in desired herbs and seasoning to make it a sauce for steak or other dishes.

Versatility Note:

  1. Bearnaise sauce cab be made ahead and be kept in the fridge for up to 3 days.
  2. Using cold milk will actually re-solidify the butter and make the cooking process more difficult.

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