Vegetarian Béarnaise Sauce
Rich, velvety, and deeply aromatic, this classic French emulsion sauce is built on clarified butter, pasteurized egg yolks, and a fragrant tarragon-and-shallot reduction that gives it a flavor unlike anything you can buy in a jar. The process of clarifying the butter — cooking it until the milk solids separate and settle — is what makes the sauce so silky and stable, and it's genuinely satisfying to pull off at home. Whisking the yolks over a double boiler until they thicken and reach a safe temperature is the key step, and the recipe walks you through exactly what to look for so there's no guesswork. Once the emulsion comes together, you add the warm butter drop by drop at first, then in a steady stream, and the transformation from loose yolks to a glossy, spoon-coating sauce feels almost magical. Fresh tarragon folded in at the end keeps the herb flavor bright and grassy rather than muted, and a pinch of cayenne adds just enough warmth to balance the richness. It's the kind of sauce that makes a simple dinner feel like a proper occasion — and since every ingredient here is plant-free-protein-friendly and naturally meat-free, it fits a vegetarian table without a single substitution or compromise.
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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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