Cladia Vanluxi
Béarnaise sauce holds a special place in Swedish culinary culture, often seen as the ultimate companion for a successful barbecue dinner. Our extensive guide explores a hundred different flavorings, transforming this traditional French craft into a modern and exciting culinary adventure. We present everything from spicy chili interpretations and forest-scented mushroom variations to clever, time-saving everyday hacks and fully plant-based options for all diets. The table is meticulously structured with clickable direct links, allowing you to quickly and easily find the best ingredients at the lowest prices. PrisFare wishes you great success in the kitchen and a truly fantastic taste experience with your new homemade signature sauce.
To achieve the best possible results in the kitchen, it’s important to understand the basic principles of making an emulsion. A traditional béarnaise sauce requires a certain level of patience, as the egg yolks can easily curdle if the pan gets too hot. By keeping the heat steady and low, you ensure the sauce maintains its silky texture all the way to serving. The clarified butter should always be added slowly and with constant whisking to allow the fat to properly bind with the liquid.
If you notice the sauce starting to separate at the edges, it might be due to a temperature difference between the ingredients. A good tip is to let the eggs sit at room temperature for a while before you start cooking. For the spicy variations in the table, you can adjust the heat by deseeding the chili before chopping it. For the herbal recipes, it’s recommended to use fresh ingredients as much as possible for a more intense aroma. The luxurious versions with alcohol benefit from reducing the wine or spirit thoroughly in advance to concentrate the flavor.
If you’re in a hurry on a weekday evening, the cheat versions with crème fraiche or ready-made mayonnaise are a fantastic lifesaver in the stress. These dairy-based sauces can be served either completely cold or gently warmed with a simple piece of chicken or pork. For those counting calories or training hard, the options with quark and cottage cheese offer a filling and protein-rich complement. The vegan alternatives with rapeseed oil and soy milk have proven to be just as creamy as the traditional French original.
I recommend bookmarking this list so you always have cooking tips close at hand. By comparing prices on the ingredients via the links in the table, you can also keep your dinner costs down. The interactive element of setting out several different sauce bowls on the table is always a big hit at gatherings. I hope this complete guide helps you find your absolute favorite flavor among all these hundred exciting options.
Once you’ve mastered the basic technique, you can easily adjust the intensity of the acidity by experimenting with different types of vinegar. A white wine vinegar gives a sharp and clean tone, while a milder tarragon vinegar enhances the licorice character of the tarragon. For the perfect French base, I recommend buying ICA White Wine Vinegar directly online. For more exotic flavors, like Asian miso or tandoori spice, it’s wise to reduce the salt early on. The natural saltiness in these ingredients is often enough to give the sauce the desired flavor profile. Sautéing the mushrooms completely dry before adding them to the chanterelle version also prevents excess liquid from thinning out your emulsion.
Remember that fresh herbs like basil and cilantro are extremely sensitive to high heat and should never be cooked in the reduction. The best approach is to fold them in just before serving to preserve their vibrant green color and fresh taste. If you’re planning a larger gathering, you can prepare the reduction several hours in advance and store it in a small glass jar. This way, you save time during the dinner itself and only need to focus on whisking in the warm butter. My absolute recommendation for a perfect whisking result without scratching the pan is to buy Coop Balloon Whisk Plastic, which is both gentle and affordable. The protein-rich cheat versions also make excellent cold dips for crispy vegetables or oven-baked potato wedges.
Our economical option with meat stock shows that you can create a rich flavor with simple means without expensive ingredients. Making the most of kitchen resources is both eco-friendly and a smart way to challenge your own creativity at the stove. If you want to visually surprise your guests, you can use a pinch of turmeric to give the vegan sauce a beautiful color. The golden yellow hue makes the dish look extra appetizing and enhances the overall impression on the plate. To succeed with the spicy variations, I recommend buying Santa Maria Chili Flakes to easily dose the heat in the emulsion. Letting a smoky whisky or sweet bourbon add character to the sauce creates a genuine feel of an exclusive American steakhouse.
For the younger family members, the version with a spoonful of tomato ketchup usually becomes an instant favorite, softening the adult vinegar acidity. Involving children in the kitchen and letting them smell the ingredients is a fun way to build future culinary interest. For an extra smooth consistency, I recommend straining the sauce, and you can buy Gastromax Sieve directly via their webshop. There are no strict rules in the modern kitchen, and the best sauce is always the one that suits your own company’s taste. The editorial team constantly updates our guides to give you the most affordable and inspiring tips for your everyday life. To ensure the right temperature of the butter, I finally recommend buying Tasteline Digital Thermometer so the sauce never risks curdling. By following my chemical tips to save a broken sauce, you can feel completely confident during preparation. Now, get out the pots, trust the process, and let your taste buds guide you through this fantastic journey.
The Complete Béarnaise Lexicon: 100 Variations with Links
| No | Sauce Name | Detailed Culinary Description & Flavor Profile | Direct Link to Base Recipe/Ingredient |
| 1-10 | The French Classics | ||
| 1 | Original Béarnaise | The French court classic made with egg yolks, clarified butter, and a reduction of shallots, white wine vinegar, French tarragon, and chervil. | ICA – Classic Béarnaise |
| 2 | Choron (Tomato-Bea) | A rich variant where classic béarnaise is mixed with concentrated, simmered tomato purée. Gives a beautiful red-orange color and a sweet-tart profile. | Köket.se – Sauce Choron |
| 3 | Foyot (Meat Stock-Bea) | A deeply rich luxury variant where a heavily reduced dark beef stock (glace) is whisked in just before serving for maximum umami. | Tasteline – Sauce Foyot |
| 4 | Valois | Similar to Foyot sauce but here the emulsion is enriched with a concentrated veal stock (fond de veau), giving a milder yet deeply meaty flavor. | Coop – Veal Stock Base |
| 5 | Brown Butter-Bea | Instead of regular clarified butter, the butter is allowed to simmer until golden brown and nutty. Gives a caramel-like, rich flavor. | Köket.se – Brown Butter Béarnaise |
| 6 | Colbert | A classic restaurant variant where the finished béarnaise is flavored with reduced meat extract and plenty of freshly chopped flat-leaf parsley. | ICA – Buy Parsley |
| 7 | Paloise (Mint-Bea) | An exciting and fresh departure from the original where all tarragon and chervil are completely replaced with finely chopped fresh mint in the reduction. | Tasteline – Recipe Bank |
| 8 | Beauarnais | A modified variant where the amount of shallots is doubled and the reduction is based solely on dry white wine. | Systembolaget – White Wine |
| 9 | Sauce Tyrolienne | A variant where the butter is completely replaced with a neutral cooking oil (e.g., rapeseed oil). The process resembles mayonnaise but is served warm. | Coop – Buy Rapeseed Oil |
| 10 | Café de Paris-Bea | A fusion where the finished sauce is flavored with the legendary spice blend consisting of curry, cognac, garlic, and paprika. | ICA – Café de Paris Flavors |
| 11-25 | The Spicy & Hot | ||
| 11 | Chili-Bea | A modern Swedish grill favorite. Classic base infused with finely chopped red Spanish chili or chili flakes during whisking. | ICA – Hot Chili Béarnaise |
| 12 | Jalapeño-Bea | Tangy, crisp, and controlled heat. Finely chopped pickled jalapeño and a splash of pickling liquid are stirred into the sauce. | Coop – Jalapeño |
| 13 | Sriracha-Bea | An Asian-American fusion where the Thai fermented chili sauce Sriracha is whisked in for color, heat, and subtle garlic flavor. | Tasteline – Sriracha Sauce |
| 14 | Chipotle-Bea | A deep, smoky variant. Chipotle chili in adobo sauce is blended smooth and folded into the emulsion. Gives a fantastic, dark, and rich Mexican tone. | Köket.se – Chipotle Bea |
| 15 | Cayenne-Bea | A pure and direct heat without affecting the sauce’s consistency or herbal taste. Flavored with a generous dash of pure cayenne pepper powder. | ICA – Cayenne Pepper |
| 16 | Habanero-Bea | Only for the hardened. Extremely hot sauce flavored with minimal amounts of finely chopped habanero, giving a tropical yet intense heat. | Coop – Fresh Habanero |
| 17 | Harissa-Bea | North African influence where Tunisian chili paste (harissa) made with chili, garlic, coriander, and cumin is stirred into the sauce. | Tasteline – Harissa Spice |
| 18 | Gochujang-Bea | Korean fusion. The sweet, salty, and fermented chili paste Gochujang is stirred into the base, giving an incredible umami profile and dark red color. | Köket.se – Gochujang |
| 19 | Sambal Oelek-Bea | The ultimate quick weekday heat. A tablespoon of ready raw chili paste (Sambal Oelek) is stirred directly into the sauce before serving. | ICA – Sambal Oelek |
| 20 | Pepper-Bea | The reduction is made with crushed green, black, and white peppercorns boiled with the vinegar. Gives a spicy and rich sauce that replaces pepper sauce. | Coop – Whole Pepper Mix |
| 21 | Wasabi-Bea | Japanese touch where strong wasabi paste is whisked into the finished sauce. Gives a stinging heat that perfectly cuts through the butter’s richness. | Tasteline – Wasabi |
| 22 | Ginger & Chili-Bea | Freshly grated ginger is boiled with the reduction and combined with red chili for a fresh, Asian, and burning character. | ICA – Fresh Ginger |
| 23 | Piri Piri-Bea | Portuguese-African profile where dried and crushed piri piri chili is infused in the warm butter before it is strained into the eggs. | Coop – Piri Piri |
| 24 | Poblano-Bea | Roasted, peeled, and blended poblano pepper is stirred in. Gives a mild, smoky, and deeply green pepper-like flavor without extreme heat. | Tasteline – Mexican Flavors |
| 25 | Curry-Bea | The classic yellow Indian-British curry powder is quickly fried in the butter before cooking. An unexpectedly good combination with tarragon. | Köket.se – Curry Spice |
| 26-40 | The Herbal & Green | ||
| 26 | Garlic-Bea (Provencale) | Simple yet powerful. Baked, creamy garlic or freshly grated garlic clove is whisked in at the end for a rich Mediterranean flavor. | ICA – Garlic Béarnaise |
| 27 | Wild Garlic-Bea | A spring luxury variant where the French tarragon is complemented or replaced with finely chopped fresh wild garlic (ramsons). | Köket.se – Wild Garlic Recipe |
| 28 | Basil-Bea | Fresh basil is blended with the warm butter into a bright green oil before being whisked into the eggs. Gives a wonderful Italian tone. | Coop – Fresh Basil in Pot |
| 29 | Parsley-Bea | Plenty of finely chopped flat-leaf parsley is folded into the sauce at serving. Gives a fresh, green, and earthy touch. | ICA – Flat-Leaf Parsley |
| 30 | Rosemary-Bea | Fresh rosemary is boiled with and releases its essential oils in the vinegar reduction. Pairs fantastically with game and lamb. | Tasteline – Rosemary |
| 31 | Thyme-Bea | Both dried and fresh stripped thyme is added to the sauce. Gives a very rustic and herbal character that suits pork. | Coop – Thyme |
| 32 | Chive-Bea | A large amount of finely chopped, crispy chives is stirred in just before serving. Gives a mild, fresh, and summery onion flavor. | ICA – Fresh Chives |
| 33 | Dill-Bea | A Swedish fusion where the tarragon is completely replaced with fresh crown or leaf dill. The ultimate choice for fatty, grilled fish. | Köket.se – Dill Sauce Base |
| 34 | Cilantro-Bea | Fresh, chopped cilantro and a splash of lime juice replace tarragon and vinegar. Perfect for Tex-Mex inspired grill nights. | Coop – Cilantro |
| 35 | Sage-Bea | Fresh sage leaves are fried crispy in the butter. The butter is strained and used in the sauce, and the crispy leaves are crumbled over at serving. | Tasteline – Sage |
| 36 | Tarragon-Max | For the tarragon lover. Both dried tarragon is used in the reduction and large amounts of fresh French tarragon in the finished sauce. | ICA – French Tarragon |
| 37 | Herb Garden-Bea | A green fusion sauce where equal parts parsley, chives, thyme, chervil, and tarragon are mixed for a complex and fresh herbal taste. | Coop – Herb Garden Spice |
| 38 | Oregano-Bea | Dried Greek oregano is infused in the vinegar reduction. Gives a distinct Mediterranean character that enhances grilled meat patties. | Tasteline – Oregano |
| 39 | Lovage-Bea | Lovage has an intense flavor reminiscent of celery and broth (Maggi seasoning). Gives the sauce an incredibly deep, meaty flavor profile. | Köket.se – Herb Guide |
| 40 | Mint & Tarragon-Bea | A combination of the original’s tarragon and the Paloise sauce’s mint. A perfectly balanced sauce that fits like a glove with lamb racks. | ICA – Fresh Mint |
| 41-55 | Luxury, Mushroom & Alcohol | ||
| 41 | Truffle-Bea | One of the most popular luxury variants. The finished sauce is flavored with high-quality white or black truffle oil or grated truffle. | Köket.se – Truffle Béarnaise |
| 42 | Chanterelle-Bea | Golden brown, butter-fried chanterelles are coarsely chopped and folded into the béarnaise just before serving. A Swedish autumn dream. | ICA – Autumn Chanterelles |
| 43 | Porcini-Bea | Dried porcini mushrooms are ground into a fine powder and whisked into the sauce, giving a deep, forest-like umami flavor. | Coop – Dried Porcini |
| 44 | Champagne-Bea | Exclusive touch where white wine vinegar is replaced with genuine French dry Champagne in the reduction. Gives a very elegant and sparkling acidity. | Systembolaget – Champagne |
| 45 | Red Wine-Bea | The reduction is cooked with a robust, oak-aged red wine (e.g., Cabernet Sauvignon) instead of white wine, giving a darker, heavier sauce. | ICA – Red Wine for Cooking |
| 46 | Cognac-Bea | A tablespoon of fine cognac is added to the onion reduction and quickly flambéed before the egg yolks are added. Gives a round and nutty oak flavor. | Systembolaget – Cognac |
| 47 | Whisky-Bea | A smoky Scottish single malt whisky is stirred into the sauce at the end. The smoky character pairs incredibly well with grilled meat. | Tasteline – Whisky Sauce Base |
| 48 | Bourbon-Bea | American Southern touch. Bourbon whisky is reduced with a little brown sugar and mixed into the sauce for a sweet, smoky, and oaky flavor. | Köket.se – Bourbon Recipe |
| 49 | Port Wine-Bea | Sweet, rich red port wine is heavily reduced to a syrup and whisked into the sauce. Gives a fantastic contrast to the tangy vinegar. | Systembolaget – Port Wine |
| 50 | Madeira-Bea | The venerable fortified wine Madeira is cooked with in the reduction. Gives a complex, nutty, and berry tone that pairs excellently with veal fillet. | Coop – Madeira |
| 51 | Västerbotten Cheese-Bea | Finely grated Västerbotten cheese is melted into the warm sauce just before serving. Gives a salty, nutty, and distinctly northern Swedish character. | ICA – Västerbotten Cheese |
| 52 | Parmesan-Bea | Authentic Parmigiano-Reggiano is finely grated and folded in. The cheese doesn’t melt completely, giving a delightful texture and deep Italian umami. | Coop – Parmesan Cheese |
| 53 | Blue Cheese-Bea | Crumbled green or blue cheese (e.g., Kvibille) is stirred into the warm sauce so that it melts halfway. Magical with sirloin steak. | Tasteline – Blue Cheese |
| 54 | Saffron-Bea | Saffron threads are crushed and boiled with in the reduction. The sauce takes on an intensely golden color and a luxurious flavor that pairs with seafood. | ICA – Saffron Packet |
| 55 | Bone Marrow-Bea | Oven-baked, fatty, and flavorful bone marrow is scraped out, melted together with the clarified butter, and whisked into the eggs. The ultimate steak sauce. | Köket.se – Bone Marrow |
| 56-70 | The Fruity & Tangy | ||
| 56 | Lemon-Bea | Finely grated lemon zest and freshly squeezed lemon juice are added to the sauce for a lively, fresh, and summery acidity that lightens up the fat. | Coop – Organic Lemons |
| 57 | Lime-Bea | Zest and juice from lime replace the lemon. Gives a more tropical, sharp, and aromatic acidity that pairs perfectly with grilled pork. | ICA – Fresh Lime |
| 58 | Orange-Bea | Orange juice is reduced by half and used in the base. Gives a fruity, mild sweetness and a beautiful color that pairs well with duck breast. | Tasteline – Orange Recipe |
| 59 | Apple-Bea | Very finely chopped, tart Swedish apple (e.g., Granny Smith) is folded into the sauce at serving for a delightful, crisp texture break. | ICA – Green Apples |
| 60 | Elderflower-Bea | Concentrated, unsweetened elderflower cordial is boiled with in the reduction. Gives a floral sweetness and acidity that lifts light meats and chicken. | Coop – Elderflower Cordial |
| 61 | Rhubarb-Bea | Rhubarb’s naturally high oxalic acid is used to cook the reduction instead of vinegar. Gives a completely unique, fresh, and fruity acidity. | Köket.se – Rhubarb Guide |
| 62 | Pomegranate-Bea | The finished sauce is topped with ruby red, crispy pomegranate seeds that pop in the mouth and give a tangy contrast. | ICA – Pomegranate |
| 63 | Mango Chutney-Bea | Sweet, spicy, and rich Indian mango chutney is whisked into the sauce. A big favorite with children that pairs perfectly with chicken skewers. | Coop – Mango Chutney |
| 64 | Lingonberry-Bea | Stirred lingonberries or fresh raw-stirred lingonberries are gently folded into the sauce. Gives a beautiful pink marbling and a foresty, tart acidity to game. | Tasteline – Raw-Stirred Lingonberries |
| 65 | Cranberry-Bea | Dried or fresh cranberry seeds are boiled with the vinegar. Gives a deep, berry-like, and American-inspired profile that suits turkey. | ICA – Dried Cranberries |
| 66 | Caper-Bea | Finely chopped, salty brined capers are folded into the sauce. Gives a saltiness and acidity that mimics the flavor profile of a Wiener schnitzel. | Coop – Capers in Jar |
| 67 | Pickled Cucumber-Bea | Finely chopped classic sandwich cucumber is stirred in. The sweet-sour Swedish vinegar tone cuts through the butter in a very homely way. | ICA – Sandwich Cucumber |
| 68 | Passion Fruit-Bea | The seeds and juice from fresh passion fruit are strained and stirred into the sauce. The tropical and sharp acidity cuts through the fat immediately. | Tasteline – Passion Fruit |
| 69 | Pineapple-Bea | Fresh pineapple is grilled hard, chopped into millimeter-sized pieces, and folded in. Gives a smoky, sweet, and exotic grill flavor to pork. | Coop – Fresh Pineapple |
| 70 | Mustard-Bea | A heaping teaspoon of French Dijon mustard or coarse-grained Swedish mustard is whisked into the sauce. Gives a sharp, deep, and good saltiness that suits ham. | ICA – Dijon Mustard |
| 71-85 | Modern Hacks & Everyday | ||
| 71 | Mayonnaise-Bea (Cold) | The ultimate cheat that never curdles. Tarragon, shallots, and vinegar are stirred directly into ready-made mayonnaise. Served cold. | ICA – Cold Béarnaise with Mayonnaise |
| 72 | Crème Fraiche-Bea | Fat crème fraiche is boiled directly in a saucepan with dried tarragon, onion, salt, and a splash of vinegar. Never curdles and thickens immediately. | Coop – Quickest Cheat Bea |
| 73 | Yogurt-Bea (Light) | A low-calorie, cold variant. Thick Greek or Turkish yogurt is flavored with dried tarragon, onion powder, and white wine vinegar. | Tasteline – Light Sauce Base |
| 74 | Quark-Bea (Protein) | For the fitness enthusiast. Plain quark is mixed cold with classic béarnaise spices. Extremely protein-rich and completely fat-free. | ICA – Plain Quark |
| 75 | Cottage Cheese-Bea | Plain cottage cheese is blended completely smooth with an immersion blender along with tarragon, vinegar, and onion powder for a low-fat sauce. | Coop – Cottage Cheese |
| 76 | Brown Sauce-Bea (Hybrid) | A Swedish restaurant classic (often called “Three Crowns”). Equal parts classic cream sauce/brown sauce are mixed with ready-made béarnaise sauce. | Köket.se – Brown Sauce Base |
| 77 | BBQ-Bea | A smoky fusion where your favorite barbecue sauce is stirred into the béarnaise halfway. Perfect for burgers and ribs. | ICA – Barbecue Sauce |
| 78 | Bacon-Bea | Crispy bacon is chopped into fine crumbs and folded into the sauce along with some of the rendered bacon fat. | Coop – Bacon |
| 79 | Caramelized Onion-Bea | Shallots or yellow onions are slowly fried on low heat until completely brown, sweet, and caramelized, then blended into the sauce. | Tasteline – Caramelized Onion |
| 80 | Crispy Onion-Bea | The finished béarnaise is topped with a generous layer of crispy store-bought fried onions just before serving for texture and sweetness. | ICA – Fried Onions |
| 81 | Feta Cheese-Bea | Authentic Greek feta cheese is crumbled and blended smooth in the sauce with an immersion blender. Gives a very creamy, salty, and tangy Mediterranean character. | Coop – Feta Cheese |
| 82 | Student-Bea | A student hack where liquid margarine in a bottle is used instead of clarified butter. Super fast and much cheaper. | ICA – Liquid Margarine |
| 83 | Beer-Bea | The vinegar reduction is replaced with a strong, hoppy IPA or dark, malty stout that is boiled down with the onions to a thick syrup. | Systembolaget – Beer Selection |
| 84 | Honey-Bea | A teaspoon of Swedish liquid honey is whisked into the finished sauce. Rounds off the sharp vinegar acidity and pairs perfectly with chicken. | Coop – Swedish Honey |
| 85 | Ketchup-Bea (Kids’) | A mild cheat-Choron where a tablespoon of classic red tomato ketchup is stirred into the sauce to make it sweeter and more kid-friendly. | ICA – Ketchup |
| 86-100 | Plant-Based & Global | ||
| 86 | Vegan Bea (Oil) | A fully plant-based sauce where the base is made with unsweetened soy milk or oat cream emulsified with neutral rapeseed oil (like a mayonnaise). | Coop – Vegan Béarnaise |
| 87 | Vegan Butter-Bea | For those who want real butter flavor without animal products. A dairy-free block margarine is used and clarified just like regular butter. | ICA – Dairy-Free Butter |
| 88 | Avocado-Bea | A super healthy, cold “raw” variant. Ripe avocados are blended completely smooth with vinegar, dried tarragon, and onion powder. Creamy and green. | Tasteline – Avocado |
| 89 | Oat-Bea | Creamy oat cream for cooking is boiled in a saucepan with cornstarch (maizena), tarragon, onion, and turmeric for the right yellow color. | Coop – Oat Cream |
| 90 | Cashew-Bea | Raw cashew nuts are soaked, blended completely silky with warm water, vinegar, and béarnaise spices. Very luxurious texture. | ICA – Cashew Nuts |
| 91 | Tofu-Bea | Soft silken tofu is processed in a food processor with tarragon, vinegar, salt, and onion powder. Extremely low-calorie and completely plant-based. | Coop – Silken Tofu |
| 92 | Miso-Bea | Japanese miso paste (fermented soybeans) is whisked into the sauce. Gives a fantastic, salty, and rich umami profile that enhances mushrooms. | Tasteline – Miso Paste |
| 93 | Tandoori-Bea | Indian-French fusion where tandoori spices (cumin, coriander, ginger, fenugreek) are fried in the butter before cooking. | ICA – Tandoori Spice |
| 94 | Chimichurri-Bea | The finished sauce is mixed half with Argentine chimichurri (parsley, garlic, oregano, oil, vinegar). The perfect accompaniment to flank steak. | Köket.se – Chimichurri |
| 95 | Pesto-Bea | A tablespoon of classic green basil pesto with pine nuts and parmesan is stirred into the emulsion for a rich, Italian flavor. | Coop – Green Pesto |
| 96 | Hummus-Bea | Blended chickpeas and sesame paste (tahini) are thinned with warm water and flavored with the classic tangy béarnaise spices. | ICA – Hummus |
| 97 | Black Pepper-Extra | For those who love a kick. Whole black peppercorns are roasted in a dry pan, coarsely crushed, and allowed to dominate the sauce. | Coop – Black Peppercorns |
| 98 | Smoked Oil-Bea | A shortcut to grill flavor in the middle of winter. Part of the fat is replaced with store-bought or homemade cold-smoked rapeseed oil. | Tasteline – Smoked Oil |
| 99 | Teriyaki-Bea | Sweet and salty Japanese teriyaki sauce is drizzled decoratively into the finished sauce just before serving for an exciting flavor break. | ICA – Teriyaki Sauce |
| 100 | Prisfare-Economy-Bea | The ultimate hack from our editorial team: Boil low-fat milk with dried tarragon, onion, salt, and the drippings from your oven-baked pork tenderloin. Thicken with cornstarch and finish with a tablespoon of butter for shine. Budget-friendly and magically delicious! | Prisjakt – Find Cheapest Ingredients |
