Chestnut Free Béarnaise Sauce
Few sauces command as much respect at the dinner table as a properly made béarnaise, and this version delivers that glossy, herb-flecked richness that makes a good steak feel like a restaurant experience. The process starts with a sharp, aromatic reduction of white wine, white wine vinegar, shallots, and fresh tarragon — that concentrated base is what separates a real béarnaise from anything you'd find in a packet. Clarifying the butter before emulsifying it into the yolks gives the sauce its signature silky body and clean, golden flavor without any of the milky solids that can cause it to break. Whisking the yolks over a double boiler until they reach a safe internal temperature means you get both food safety and that perfectly thickened, pale ribbon texture before a single drop of butter goes in. The finishing touch of freshly chopped tarragon and optional chervil keeps the sauce bright and herbaceous rather than heavy. Every ingredient here is straightforward pantry and produce — no hidden additives, no nut-based thickeners, nothing to second-guess — so it's a genuinely clean, from-scratch preparation you can feel confident about. Spoon it over grilled beef, roasted vegetables, or poached fish and watch it disappear fast.
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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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