Fructose Free Béarnaise Sauce
Rich, velvety, and deeply aromatic, this classic French butter sauce is built on a white wine and vinegar reduction layered with shallots, cracked pepper, and fresh tarragon — then finished with clarified butter and bright herbs. Every ingredient here is naturally free of fructose, so there's no need to audit labels or swap anything out; the recipe works exactly as written. Clarifying the butter is a key step that removes the milk solids and water, leaving behind pure golden fat that emulsifies beautifully with the egg yolks for that signature silky texture. Whisking the yolks over a gentle bain-marie builds a stable, luscious base without scrambling them, and the slow drizzle of warm butter is what transforms the whole thing into something genuinely restaurant-worthy. The fresh tarragon stirred in at the end gives the sauce its distinctive anise-kissed finish, and a pinch of cayenne adds just enough warmth to keep every bite interesting. Spoon it generously over a seared steak, grilled fish, or roasted vegetables and it will absolutely steal the show.
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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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