MSG Free Béarnaise Sauce
Few sauces feel as luxurious as a properly made béarnaise — silky, buttery, and fragrant with fresh tarragon in a way that makes everything it touches taste like a special occasion. The beauty of making it from scratch is that every single ingredient is something you can see and name, which means no hidden flavor enhancers, no seasoning packets, and no restaurant-style shortcuts that sneak in unwanted additives. The process starts with a bright, aromatic reduction of dry white wine, white wine vinegar, shallots, and cracked pepper that becomes the flavor backbone of the whole sauce. Clarifying the butter is a small extra step that pays off enormously — it removes the milk solids and gives you that clean, golden fat that emulsifies into something genuinely glossy and rich. Whisking the yolks over a gentle bain-marie builds the kind of stable, velvety base that holds the butter beautifully without breaking. A finish of freshly chopped tarragon and optional chervil keeps the herb flavor vivid and clean rather than muted or processed. Spoon it over a seared steak, roasted vegetables, or poached fish and you will immediately understand why this sauce has never gone out of style.
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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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