Pistachio Free Béarnaise Sauce
Rich, velvety, and deeply aromatic, this classic French emulsion sauce is the kind of thing that turns a simple steak or roasted vegetable into a full-on occasion. 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 brightness and herbal depth. From there, clarified butter gets whisked into pasteurized egg yolks in a slow, patient stream over a double boiler until the whole thing transforms into something impossibly silky and spoonable. A pinch of cayenne and a final fold of freshly chopped tarragon and optional chervil bring it all home with just enough heat and fragrance to keep every bite interesting. Tree nuts have absolutely no place in a traditional béarnaise, and this recipe sticks faithfully to the classic French pantry — butter, eggs, wine, vinegar, and fresh herbs — so there's nothing to second-guess or swap out. The double-boiler method and the step of cooking the yolks to 160°F make this approachable even if you've been intimidated by emulsion sauces before. Make it once and you'll understand why chefs have been spooning it over everything for centuries.
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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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