Cinnamon Free Béarnaise Sauce
Rich, velvety, and deeply aromatic, this classic French emulsion sauce is built on a silky base of clarified butter and egg yolks, brightened by a sharp white wine and vinegar reduction. Fresh tarragon does the heavy lifting here, lending that distinctive anise-forward fragrance that makes this sauce so iconic — and there's not a trace of warming spice to interfere with those clean, herbaceous notes. For anyone navigating a sensitivity to cinnamon, this is the kind of recipe that's naturally in your corner: every ingredient is straightforward, and nothing in the process calls for spice blends or pre-made seasonings where hidden additives might lurk. The technique is the star — slowly coaxing the yolks over a double boiler, then building the emulsion drop by drop until the sauce turns glossy and thick enough to coat a spoon. A pinch of cayenne adds just a whisper of heat without any of the warm, sweet spice notes you're avoiding. Spoon it generously over a seared steak, poached fish, or roasted vegetables and it transforms a simple plate into something genuinely restaurant-worthy.
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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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