This sauce is like a luscious, creamy béarnaise sauce without all the calories and fat.

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2006


Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, cover and steam until tender-crisp, about 4 minutes.

  • Meanwhile, whisk yogurt, mayonnaise, tarragon, lemon juice, water, mustard, salt and pepper in a small bowl. Drizzle the sauce over the asparagus. Serve warm or cold.


Make Ahead Tip: Cover and refrigerate the sauce for up to 3 days.

Nutrition Facts

103 calories; protein 4.5g; carbohydrates 12.4g; dietary fiber 2.5g; sugars 5.4g; fat 4.8g; saturated fat 1g; cholesterol 7.5mg; vitamin a iu 985.3IU; vitamin c 8.5mg; folate 67.9mcg; calcium 92mg; iron 2.7mg; magnesium 23.9mg; potassium 333.6mg; sodium 311.4mg; thiamin 0.2mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is a really lovely way at version of Bearnais Sauce. I used Fat free plain fromage frais instead of yogurt and it worked really well. You could serve this sauce with steak or fish as well. Read More
Rating: 5 stars
Absolutely delicious and really easy. I use fat-free Greek yogurt reducing the calories a little. My favorite use for this sauce is the Spring Pizza here on EW's website. I leave out the tablespoon of water so it's a little thicker then spread the sauce over a pizza crust instead of the three tablespoons of olive oil called for in the pizza recipe. Adds a lot of flavor and it doesn't burn or separate. Half a recipe covers a 12-inch pizza crust (also an EW recipe) and the rest goes on top of an omelet or a side dish of steamed asparagus within the next couple of days. Read More