Why I’ll Love Barbecued Prawns with Cheat’s Béarnaise Recipe
I enjoy how quickly everything comes together, making it ideal for last-minute entertaining. The sauce feels luxurious without requiring classic béarnaise technique, and the fresh herbs brighten every bite. The prawns cook in minutes, and the whole platter always disappears fast when I serve it.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 eschalots, finely chopped 1/3 cup apple cider vinegar 3 egg yolks 2 teaspoons dijon mustard 2 teaspoons lemon juice 3/4 cup rice bran oil 2 tablespoons finely chopped fresh tarragon leaves 24 large green prawns, peeled, deveined (tails intact) 2 tablespoons finely chopped fresh chives Sliced and toasted baguette bread, to serve
Directions
I start by placing the eschalots and apple cider vinegar in a small saucepan and bringing them to a boil. I let the mixture bubble for about 3 minutes until nearly all the liquid evaporates, then allow it to cool before straining out the solids.
In a small food processor, I blend the egg yolks, mustard, and lemon juice until smooth. With the motor running, I slowly stream in about two-thirds of the oil until the sauce thickens beautifully. Then I stir in the cooled eschalots and half of the chopped tarragon.
Next, I toss the prawns with a bit of the remaining oil and season them well with salt and pepper. I preheat my barbecue grill on high and cook the prawns for about 2 minutes per side, just until they turn pink and lightly charred.
To serve, I spread the sauce across a platter, arrange the hot prawns on top, and sprinkle them with chives and the remaining tarragon. I finish with a drizzle of the leftover oil and serve everything immediately with toasted baguette slices.
I sometimes add a pinch of chili flakes to the sauce for gentle heat. Fresh dill can stand in for tarragon when I want a softer herb flavor. I also love swapping prawns for scallops or firm white fish pieces when I feel like changing things up.
Storage/Reheating
I think this dish is best eaten right away since prawns quickly lose their delicate texture. If I have leftovers, I refrigerate them in an airtight container for up to one day and enjoy them cold rather than reheated to avoid overcooking.
FAQs
How do I keep the sauce from breaking?
I make sure to add the oil very slowly while processing so the mixture emulsifies smoothly.
Can I use a different oil?
I sometimes use a light olive oil, but I avoid strong, peppery oils that overpower the herbs.
Do I have to strain the eschalots?
I prefer to strain them because it gives the sauce a smoother consistency, but leaving them in is fine for a more rustic finish.
Can I cook the prawns indoors?
Yes, I use a grill pan on high heat when I can’t barbecue outside.
Should the prawns be fresh or frozen?
Both work. If using frozen prawns, I thaw and pat them very dry so they sear instead of steaming.
How do I prevent overcooking?
I remove the prawns from the heat as soon as they turn pink and opaque; they continue cooking slightly once off the grill.
Can I prepare the sauce ahead?
I like to make it a few hours in advance and keep it chilled, stirring before I serve.
Could I serve this as an appetizer?
Absolutely. I often serve the prawns on small toasts for a simple starter.
Can I adjust the tanginess of the sauce?
Yes, I tweak the lemon juice to get the brightness I prefer.
What can I serve with this dish?
I enjoy pairing it with grilled vegetables, a crisp green salad, or roasted potatoes.
Conclusion
I love how easy yet elegant this prawn dish is. The creamy herb sauce and smoky grill flavor make every bite feel special, and it comes together so quickly that I can make it anytime. It’s a recipe I return to whenever I want something simple, fresh, and reliably delicious.
Juicy barbecued prawns served over a quick, luxurious cheat’s béarnaise made with herbs, vinegar reduction, and emulsified yolks—an elegant, fast, flavor-packed dish perfect for entertaining.
24 large green prawns, peeled and deveined (tails intact)
2 tablespoons finely chopped fresh chives
Sliced and toasted baguette bread, to serve
Instructions
In a small saucepan, combine eschalots and apple cider vinegar. Bring to a boil and simmer for about 3 minutes until nearly all liquid evaporates. Cool, then strain to remove solids.
In a small food processor, blend egg yolks, Dijon mustard, and lemon juice until smooth.
With the motor running, slowly drizzle in about two-thirds of the oil to emulsify into a thick sauce.
Stir in the cooled vinegar reduction and half of the chopped tarragon.
Toss prawns with a little of the remaining oil and season well with salt and pepper.
Preheat barbecue grill to high. Grill prawns 2 minutes per side, until pink and lightly charred.
Spread the herb sauce across a serving platter. Arrange hot prawns on top.
Sprinkle with chives and remaining tarragon, drizzle with the rest of the oil, and serve immediately with toasted baguette.
Notes
Add chili flakes to the sauce for gentle heat.
Use dill instead of tarragon for a softer herb flavor.
Swap prawns for scallops or cubes of firm white fish.
Make the sauce a few hours ahead and chill until serving.
