Legume Free Béarnaise Sauce
Rich, velvety, and deeply aromatic, this classic French butter sauce is the kind of thing that transforms a simple steak or roasted vegetable into something genuinely special. The base is a sharp reduction of dry white wine, white wine vinegar, shallots, and fresh tarragon — that concentrated liquid is what gives the finished sauce its signature tangy depth before a single drop of butter goes in. From there, clarified butter is whisked into pasteurized egg yolks in a slow, patient stream over a double boiler until the whole thing becomes impossibly silky and thick. A pinch of cayenne and a generous handful of fresh tarragon folded in at the end keep every bite bright and herbaceous. For anyone navigating legume-free eating, this sauce is a natural fit — every ingredient here is straightforwardly animal- or herb-based, with zero beans, lentils, or legume-derived thickeners anywhere in sight. The technique takes a little focus, but the payoff is a restaurant-quality sauce you made entirely from scratch in your own kitchen.
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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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