Carrageenan Free Classic Béarnaise
Béarnaise is one of those sauces that feels like a luxury, and this classic version absolutely delivers — rich, buttery, and fragrant with fresh tarragon and a bright hit of lemon. The technique here is precise but deeply satisfying: a white wine and vinegar reduction builds the flavor base, clarified butter gets whisked in drop by drop, and the result is a glossy, velvety sauce that clings beautifully to whatever it touches. For anyone navigating carrageenan concerns, store-bought hollandaise and béarnaise-style sauces are a minefield — emulsifiers and stabilizers sneak into nearly every jarred or packaged option. This recipe sidesteps all of that entirely, relying on nothing but butter, egg yolks, fresh herbs, and a splash of wine to achieve that signature silky texture. Every single ingredient is whole and straightforward, so you know exactly what you're eating. It's the kind of sauce that makes a simple steak or roasted vegetables feel like a proper restaurant meal, and once you've made it from scratch, you'll wonder why you ever looked for a shortcut.
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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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