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

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

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

Nutrition Facts

102.5 calories; protein 4.5g 9% DV; carbohydrates 12.4g 4% DV; exchange other carbs 1; dietary fiber 2.5g 10% DV; sugars 5.4g; fat 4.8g 7% DV; saturated fat 1g 5% DV; cholesterol 7.5mg 3% DV; vitamin a iu 985.3IU 20% DV; vitamin c 8.5mg 14% DV; folate 67.9mcg 17% DV; calcium 92mg 9% DV; iron 2.7mg 15% DV; magnesium 23.9mg 9% DV; potassium 333.6mg 9% DV; sodium 311.4mg 13% DV; thiamin 0.2mg 19% DV.

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
03/12/2018
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
Rating: 5 stars
01/08/2017
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