Cashew Free Béarnaise Sauce
Few sauces command as much respect at the dinner table as a properly made béarnaise — that glossy, herb-flecked emulsion that turns a simple steak or roasted vegetable into something genuinely special. The flavor is bright and complex, built on a sharp white wine and vinegar reduction with shallots and tarragon before the egg yolks and butter even enter the picture. Clarifying the butter is a key step here, stripping away the milk solids so the sauce stays silky and stable rather than greasy or broken. Whisking the yolks over a double boiler gives you total control, letting the mixture thicken gradually and safely to the right temperature before the butter goes in. The finishing hit of fresh tarragon and optional chervil keeps everything tasting alive and aromatic rather than heavy. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to audit labels or worry about surprise additions — just pure, classic technique from start to finish. It's the kind of sauce that makes people ask what restaurant you trained at.
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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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