Tree Nut Free Béarnaise Sauce
Béarnaise is one of those sauces that turns a simple piece of steak or roasted fish into something genuinely restaurant-worthy, and the flavor here is bright, buttery, and deeply aromatic thanks to the tarragon-and-shallot reduction at its core. The whole process starts with simmering white wine, white wine vinegar, shallots, and fresh tarragon together until concentrated, which builds a savory, slightly tangy backbone that sets this sauce apart from plain hollandaise. Clarifying the butter yourself — skimming the foam and leaving the milk solids behind — gives you that clean, golden fat that emulsifies beautifully with the egg yolks without any greasiness. Whisking the yolks over a double boiler until they reach a safe 160°F means you get a thick, stable base before a single drop of butter goes in, so the sauce comes together with real confidence. A pinch of cayenne and a generous finish of finely chopped fresh tarragon and optional chervil make the final result taste lively and herbaceous rather than heavy. Every ingredient here is naturally free of tree nuts — no almond oils, no nut-based thickeners, nothing to second-guess — just classic French technique with clean, straightforward pantry staples.
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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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