Citrus 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 genuinely great. The flavor foundation is built on a white wine and white wine vinegar reduction with shallots and tarragon — no citrus in sight, which makes this a worry-free choice for anyone navigating citrus sensitivities. Classic French mother-sauce techniques can sometimes call for a squeeze of lemon to brighten things up, but the acidity here comes entirely from the vinegar reduction, so the balance is already built in without any substitutions needed. Clarifying the butter is the move that gives béarnaise its signature silky body, and the step-by-step process here walks you through it without any guesswork. Whisking the yolks over a double boiler until they hit 160°F keeps things food-safe while building that thick, emulsified base that holds the butter beautifully. Fresh tarragon stirred in at the end keeps the sauce bright and aromatic, with optional chervil adding a subtle anise note if you want to lean into the classic French profile. Spoon it over a seared steak, roasted asparagus, or poached salmon and prepare for serious compliments.
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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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