Wheat Free Béarnaise Sauce
Rich, velvety, and deeply aromatic, this classic French emulsion sauce is built entirely from butter, egg yolks, fresh herbs, and a sharp white wine and vinegar reduction — not a trace of wheat or flour in sight. That's actually what makes béarnaise so naturally suited to anyone avoiding gluten-containing grains; the sauce gets its luxurious body from the emulsification of clarified butter into cooked egg yolks, no thickening agents required. The process starts with a fragrant shallot and tarragon reduction that gives the finished sauce its signature savory, slightly tangy backbone before the real magic of whisking begins. Clarifying the butter first is the key move here — it removes the milk solids and water that could break your emulsion, leaving behind pure golden fat that folds into the yolks smoothly and reliably. Fresh tarragon stirred in at the end keeps the herb flavor bright and grassy rather than muted, and a pinch of cayenne adds just enough warmth to make every bite interesting. Spoon it over a perfectly seared steak, roasted asparagus, or poached fish and it instantly elevates the whole plate. Once you've made it from scratch, the jarred versions will never tempt you 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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