Pork Free Béarnaise Sauce
Few sauces command as much respect at the table as a properly made béarnaise, and this version delivers that glossy, herb-flecked richness that turns a simple steak or roasted vegetable into something genuinely special. The base is a sharp, fragrant reduction of dry white wine, white wine vinegar, shallots, and fresh tarragon — that concentrated liquid is what separates béarnaise from its cousin hollandaise and gives it that distinctive, slightly tangy depth. Clarifying the butter before emulsifying it into the yolks is the move that makes the whole sauce stable and silky, stripping away the milk solids so the result is pure, golden richness. Whisking the yolks over a double boiler until they hit 160°F keeps everything food-safe without scrambling them, and then the butter goes in slowly — first drop by drop, then in a thin stream — until the sauce thickens into something almost impossibly lush. A finish of finely chopped fresh tarragon and optional chervil keeps it bright and aromatic rather than heavy. Every ingredient here is naturally free of pork and pork-derived products, so there's no need to scrutinize labels or swap anything out — just classic French technique with nothing to worry about. Spoon it generously over grilled beef, poached fish, or asparagus and watch it disappear.
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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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