Barley Free Béarnaise Sauce
Rich, velvety, and deeply aromatic, this classic French emulsion sauce is built on a fragrant reduction of white wine, white wine vinegar, shallots, and fresh tarragon — then finished with clarified butter and more bright herbs. Every ingredient here is naturally free of barley and barley-derived additives, which matters more than you might think when it comes to condiments and sauces that can quietly sneak in grain-based thickeners or malt vinegar. Instead of any of that, the body and silkiness come entirely from the emulsification of warm clarified butter into carefully cooked egg yolks — a technique that's as satisfying to watch as it is to eat. The double-boiler method keeps the yolks at a safe, controlled temperature while building that signature thick, spoonable texture. A pinch of cayenne and optional chervil round out the flavor without complicating the ingredient list. Spoon it over a perfectly seared steak, grilled fish, or roasted vegetables and it genuinely elevates everything it touches. Once you've made it from scratch, the jarred stuff simply won't cut it anymore.
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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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