Peanut Free Béarnaise Sauce
Rich, velvety, and deeply aromatic, this classic French emulsion sauce is the kind of thing that transforms a simple steak or roasted vegetables into something genuinely special. Built on a sharp white wine and vinegar reduction with shallots and fresh tarragon, it delivers a brightness that cuts right through the buttery richness. Clarifying the butter before emulsifying it into the egg yolks is the real secret here — it creates that silky, stable texture that clings beautifully to whatever you're serving. The double boiler method keeps the yolks gently cooked to a safe temperature without scrambling them, so the process is more approachable than it sounds. Every ingredient in this recipe is naturally free from peanuts and peanut derivatives, so there's no need to scrutinize labels or worry about hidden allergens sneaking in. A pinch of cayenne and a handful of fresh chervil at the finish round out the flavor with just enough complexity to make it feel truly restaurant-worthy. Once you've made this from scratch, the jarred versions will never seem worth it again.
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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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