Chicken Free Béarnaise Sauce
Rich, velvety, and deeply aromatic, this classic French emulsion sauce is built on a foundation of clarified butter, egg yolks, and a sharp white wine and vinegar reduction infused with shallots and fresh tarragon. The result is something genuinely luxurious — silky enough to pool over a perfectly seared steak or roasted vegetables, with a bright herbal finish that cuts right through the richness. Every component here is naturally free of poultry, so there's no need to scrutinize labels or swap anything out — it's just clean, classic technique from start to finish. The double-boiler method keeps the egg yolks from scrambling while building that signature thick, spoonable texture, and using pasteurized yolks means you can hit the food-safe 160°F mark with confidence. Adding the clarified butter drop by drop at first is the real secret — patience in those early moments is what gives you a sauce that holds together beautifully rather than breaking. A pinch of cayenne and a handful of freshly chopped tarragon and chervil stirred in at the end make it feel restaurant-worthy without any complicated equipment. Once you've made it from scratch, the jarred stuff simply won't cut it anymore.
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!