Beef Free Classic Béarnaise
Béarnaise is one of those sauces that feels like a luxury, and this classic version absolutely delivers — glossy, rich, and fragrant with fresh tarragon and a whisper of chervil. The base is a sharp, aromatic reduction of white wine vinegar, dry white wine, shallots, and cracked pepper that gives the finished sauce its signature depth and brightness. From there, clarified butter is streamed into whipped egg yolks until the whole thing transforms into something velvety and spoonable that clings beautifully to whatever it touches. Every ingredient here is entirely plant- and poultry-adjacent, with no meat of any kind — making it a genuinely elegant option for anyone keeping beef off the table without sacrificing any of the indulgence. The technique is straightforward once you understand the double-boiler method: steady whisking and a gentle heat are all that stand between you and a flawless emulsion. A finishing squeeze of lemon juice lifts the richness just enough to keep every bite tasting clean and balanced. Spoon it over roasted vegetables, grilled fish, or poached eggs and it will absolutely steal the show.
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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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