Cashew Free Classic Béarnaise
Béarnaise is one of those sauces that feels like a special occasion the moment it hits the table — glossy, buttery, and fragrant with fresh tarragon and a whisper of chervil. The technique here is classical and straightforward: a sharp white wine and vinegar reduction forms the flavor backbone, egg yolks are gently cooked over a double boiler to a safe 160°F, and warm clarified butter is streamed in slowly until the sauce turns luxuriously thick. Every single ingredient is naturally free of tree nuts, so there's no need to audit labels or worry about hidden cashew-based thickeners that sometimes sneak into restaurant or jarred versions. The clarified butter is the real secret — removing the milk solids keeps the emulsion stable and gives the sauce that clean, pure richness you just can't fake. A squeeze of lemon and a final handful of bright green tarragon bring everything into sharp, elegant focus. Spoon it over a seared steak, grilled fish, or roasted vegetables 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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