Gluten Free Béarnaise Sauce
Rich, velvety, and deeply aromatic, this classic French emulsion sauce is built entirely from naturally gluten-free ingredients — butter, egg yolks, fresh herbs, white wine, and vinegar — so there's nothing to swap or substitute. The process starts with a fragrant reduction of dry white wine, white wine vinegar, shallots, and tarragon that forms the flavor backbone of the whole sauce. Clarifying the butter before emulsifying it is the move that gives this béarnaise its silky, restaurant-quality texture, and the step-by-step instructions walk 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 luscious, spoonable consistency. A finish of finely chopped fresh tarragon and optional chervil makes every bite taste bright and herbaceous rather than heavy. Drape it over a perfectly seared steak, grilled asparagus, or roasted salmon and it instantly elevates the whole plate. This is the kind of sauce that makes people ask what restaurant you trained at.
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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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