Low Sugar Béarnaise Sauce
Rich, velvety, and deeply aromatic, this classic French emulsion sauce is built entirely from real, whole ingredients — butter, egg yolks, fresh herbs, and a bright wine-and-vinegar reduction. There's no hidden sweetness here, just the clean, savory depth that comes from carefully layered technique. The shallot-tarragon reduction is the flavor backbone, and the slow incorporation of clarified butter into the tempered yolks creates that signature silky texture that clings beautifully to a perfectly cooked steak or roasted vegetables. Clarifying the butter yourself is a small extra step that pays off enormously, giving the sauce a pure, golden richness without any of the milk solids that can cause it to break. Whisking the yolks over a gentle bain-marie and hitting that 160°F threshold keeps things food-safe without scrambling the eggs — it's the kind of detail that separates a sauce that holds together from one that doesn't. Fresh tarragon stirred in at the end keeps the herbal notes bright and vibrant rather than muted. If you've ever been nervous about making a classic French sauce from scratch, this one rewards patience and attention with results that feel genuinely restaurant-worthy.
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Learn more →Ingredients
4 servings
For the reduction
- 3 tbsp dry white wine
- 3 tbsp white wine vinegar
- 2 medium shallots, finely minced
- 1 tbsp fresh tarragon leaves, roughly chopped (for reduction)
- ¼ tsp black pepper, coarsely cracked
For the sauce
- 1 cup (2 sticks) unsalted butter
- 3 pasteurized egg yolks
- 1 tbsp cold water
- ¼ tsp salt, plus more to taste
- 1 pinch cayenne pepper
- 2 tbsp fresh tarragon leaves, finely chopped (for finishing)
- 1 tsp fresh chervil, finely chopped (optional)
Instructions
- 1
Combine the white wine, white wine vinegar, minced shallots, roughly chopped tarragon, and cracked black pepper in a small saucepan over medium heat. Bring to a simmer and cook until the liquid is reduced to about 2 tbsp, 5–7 minutes. Strain through a fine-mesh strainer into a heatproof bowl, pressing on the solids to extract all the liquid; discard the solids. Let the reduction cool for 2–3 minutes until no longer steaming.
- 2
Melt the butter in the small saucepan over medium-low heat, then increase the heat slightly and cook until the foam subsides and the milk solids settle to the bottom, about 5 minutes. Skim off any foam from the surface. Carefully pour the clear golden butter into a liquid measuring cup or small pitcher, leaving the white milk solids behind in the pan; discard the solids. Keep the clarified butter warm.
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