Capsaicin Free Classic Béarnaise
Béarnaise is one of those sauces that feels impossibly luxurious — silky, buttery, and fragrant with fresh tarragon — and this classic version delivers every bit of that elegance. The technique builds a deeply flavored base by reducing white wine vinegar, dry white wine, shallots, and tarragon down to a concentrated two-tablespoon essence before a single egg yolk hits the pan. From there, warm clarified butter is whisked in drop by drop until the sauce transforms into something thick, glossy, and absolutely coat-the-back-of-a-spoon perfect. For anyone avoiding capsaicin, this recipe is a natural fit — there's no hot pepper, no cayenne, and no chili of any kind hiding in the ingredient list, which isn't always a given with restaurant versions or jarred alternatives. The finishing touch of finely chopped fresh tarragon and optional chervil keeps the flavor bright and herbaceous rather than relying on heat for complexity. It's the kind of sauce that makes a simple steak or roasted vegetables feel like a proper occasion.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!