Artificial Food Coloring Free Béarnaise Sauce
Béarnaise is one of those sauces that turns a simple piece of steak or roasted fish into something genuinely special — rich, buttery, and fragrant with fresh tarragon in a way that feels almost indulgent. Every single ingredient here is exactly what it sounds like: real butter, egg yolks, white wine, vinegar, shallots, and herbs. There are no dyes, no artificial colorings, no mystery additives — just classic French technique and honest pantry staples. That matters more than you might think, because bottled sauces and restaurant versions often sneak in stabilizers or color-enhancing agents to make them look more appealing on the shelf or plate. Making it from scratch means you control everything that goes into the bowl. The process — reducing the wine and vinegar with shallots, clarifying the butter, then slowly emulsifying it all over a double boiler — sounds involved, but each step is straightforward and deeply satisfying to pull off. The finish of finely chopped fresh tarragon and optional chervil gives it a bright, herby lift that no store-bought version can really replicate.
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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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