Macadamia Free Béarnaise Sauce
Rich, velvety, and deeply aromatic, this classic French emulsion sauce is built on a white wine and vinegar reduction infused with shallots and fresh tarragon — the kind of thing that turns a simple steak or piece of fish into a restaurant-worthy plate. The process of clarifying the butter is what gives the finished sauce its silky, stable texture, stripping away the milk solids so the emulsion holds beautifully without breaking. Whisking the yolks over a gentle bain-marie brings them to a safe 160°F before the butter ever goes in, so there's no guesswork around food safety. From there, it's all about patience — adding that warm clarified butter drop by drop at first, then in a thin stream, until the sauce thickens into something genuinely luxurious. A pinch of cayenne and a generous handful of freshly chopped tarragon finish it off with a brightness that bottled sauces simply can't replicate. The entire ingredient list is naturally free of tree nuts, so there's no need to scrutinize labels or worry about unexpected additions — just pure, classic technique from start to finish.
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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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