Mustard Free Béarnaise Sauce
Few sauces feel as luxurious as a properly made béarnaise, with its glossy, buttery body and the bright, anise-like perfume of fresh tarragon running through every spoonful. The foundation here is a sharp reduction of dry white wine, white wine vinegar, shallots, and cracked black pepper that gets strained down to just a couple of tablespoons of intensely flavored liquid — that concentrated base is what separates a real béarnaise from anything that comes out of a packet. From there, pasteurized egg yolks are whisked over a gentle double boiler until pale and thickened, then married to warm clarified butter drop by patient drop until the whole thing becomes a thick, velvety emulsion that coats a spoon beautifully. For anyone navigating a mustard sensitivity, classic French mother-sauce territory can feel off-limits since so many restaurant and jarred versions sneak in mustard as an emulsifier — this recipe relies entirely on the egg yolks and technique to hold the sauce together, so there's nothing hidden to worry about. A pinch of cayenne and a generous fold of freshly chopped tarragon and optional chervil finish it off with just enough warmth and herbal lift. Spoon it over a seared steak, grilled fish, or roasted vegetables and it instantly elevates the whole plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!