Yeast Free Béarnaise Sauce
Rich, velvety, and deeply aromatic, this classic French emulsion sauce is built on clarified butter, fresh tarragon, and a bright reduction of white wine and white wine vinegar — every ingredient naturally free from yeast. That matters more than it might seem, since many store-bought condiments and bottled sauces sneak in yeast extract or fermented flavor boosters that can catch you off guard. Here, you control every element from start to finish. The technique is the star: a careful double-boiler method brings the egg yolks to a safe temperature while building that impossibly silky texture, and the clarified butter goes in drop by drop until the sauce turns lush and spoon-coating. Fresh chervil adds a delicate anise note if you have it on hand, though the tarragon alone is already stunning. Spoon it over a perfectly seared steak, grilled fish, or roasted asparagus and it instantly elevates the whole plate. Once you nail the emulsion, this becomes the sauce you make to impress everyone at the table — including yourself.
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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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