Cinnamon Free Classic Béarnaise
Béarnaise is one of those sauces that feels almost impossibly luxurious — glossy, buttery, and perfumed with fresh tarragon and a bright hit of white wine vinegar. The technique here is classic French: a sharp, wine-and-shallot reduction forms the flavor backbone before egg yolks are whisked over gentle heat until thick and silky, then married to a slow stream of warm clarified butter. That careful emulsification is what gives the sauce its signature velvety body and rich, spoonable consistency. For anyone navigating a sensitivity to warming spices, this is a genuinely elegant option — the heat and depth come entirely from cracked black pepper, shallots, and the acidity of the reduction, with no hidden spice blends to second-guess. A finishing stir of finely chopped tarragon and optional chervil keeps everything fresh and herbaceous rather than heavy. Spoon it over a perfectly seared steak, poached fish, or roasted asparagus and it transforms the whole plate. Once you've made it from scratch, the jarred versions simply don't compare.
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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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