Carrageenan Free Béarnaise Sauce
Béarnaise is one of those sauces that turns a simple piece of steak or roasted fish into something genuinely special — buttery, herbaceous, and just a little tangy from the white wine and vinegar reduction. What makes this version so satisfying is that every ingredient is whole and straightforward: real butter, fresh tarragon, egg yolks, shallots, and a splash of dry white wine. There are no stabilizers, no thickeners, and no processed dairy products hiding in the background, which is exactly what you want when you're avoiding additives like carrageenan that sneak into so many store-bought sauces and cream-based products. The technique here does all the work — clarifying the butter and carefully building the emulsion over a double boiler gives you that silky, spoonable consistency without any shortcuts. Whisking the yolks to 160°F keeps things food-safe while locking in that rich, velvety texture. Fresh chervil is optional but worth it if you have it, adding a subtle anise note that plays beautifully with the tarragon. Once you've made this from scratch, it's hard to go back to anything from a jar.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!