Xanthan Gum 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 stabilizer or additive in sight. That makes it a natural fit for anyone avoiding thickening agents, since the sauce gets its luxurious body purely from the emulsification of clarified butter into gently cooked egg yolks. The technique is the magic here: a double boiler keeps the heat gentle and controlled while you whisk the yolks to a pale, ribbon-like consistency before the butter ever touches them. Adding the clarified butter drop by drop at first is the key to a sauce that holds together beautifully rather than breaking. Bright tarragon and a whisper of chervil folded in at the end give it that signature anise-forward freshness that makes it absolutely irresistible over a perfectly seared steak or roasted asparagus. It takes a little patience and attention, but the payoff is a restaurant-quality sauce made entirely from scratch with nothing you'd need to second-guess.
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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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