Almond Free Classic Béarnaise
Béarnaise is one of those sauces that feels almost impossibly luxurious — glossy, buttery, and fragrant with fresh tarragon and a whisper of chervil. The technique here is classic French: a sharp white wine and vinegar reduction built with shallots and cracked pepper, then emulsified with egg yolks and a slow, patient stream of warm clarified butter. Every ingredient in this recipe is naturally free of tree nuts, so there's no need to audit labels or worry about unexpected additions sneaking in. The clarified butter is made right in the pan, which means you control exactly what goes into the sauce from start to finish. Whisking the yolks over a double boiler until they hit 160°F gives you both the food-safe threshold and that thick, ribbon-like texture that makes béarnaise so satisfying to pour. A squeeze of lemon and a final handful of bright green tarragon pull everything together into something that tastes like it came out of a serious restaurant kitchen. Spoon it over a seared steak, roasted vegetables, or poached fish and prepare for serious compliments.
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Learn more →Ingredients
4 servings
For the reduction
- 3 tbsp white wine vinegar
- 3 tbsp dry white wine
- 2 medium shallots, finely minced
- 1 tbsp fresh tarragon leaves, roughly chopped (for the reduction)
- ¼ tsp black pepper, coarsely cracked
For the sauce
- 3 pasteurized egg yolks
- 1 tbsp cold water
- 1 cup (2 sticks) unsalted butter, clarified
- 1 tbsp fresh tarragon leaves, finely chopped (for finishing)
- 1 tsp fresh chervil, finely chopped (optional)
- salt, to taste
- 1 tsp fresh lemon juice
Instructions
- 1
Clarify the butter: melt the butter in a small saucepan over low heat until the milk solids sink and the foam subsides, about 8–10 minutes. Skim the foam from the surface, then carefully pour the clear golden liquid into a heatproof measuring cup, leaving the white milk solids behind. Keep warm.
- 2
Make the reduction: combine the white wine vinegar, white wine, shallots, roughly chopped tarragon, and cracked black pepper in the small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons, 4–5 minutes. Strain through a fine-mesh strainer into a heatproof bowl, pressing the solids to extract all the liquid; discard the solids.
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