Citric Acid Free Classic Béarnaise
Classic béarnaise is one of those sauces that turns a simple steak or roasted vegetable into something genuinely special — rich, buttery, and fragrant with fresh tarragon and a whisper of chervil. The base is built from a white wine and vinegar reduction with shallots and cracked black pepper, which gives the sauce its signature savory depth without relying on any citrus-heavy shortcuts. The one exception is a small finishing touch of fresh lemon juice, which is included here in a controlled, minimal amount — so if you're managing your intake carefully, you can simply omit that final teaspoon and the sauce still holds beautifully. Clarifying the butter is the key technique that makes this work: it removes the milk solids and water, leaving a pure, stable fat that emulsifies smoothly with the egg yolks over a gentle double boiler. Whisking the yolks to a safe 160°F before streaming in the butter ensures both food safety and that glossy, spoon-coating consistency you're after. The whole process comes together with nothing but whole, recognizable ingredients — no packaged seasoning blends, no citric-acid-laden preservatives, no mystery additives. Spoon it over a seared filet, grilled asparagus, or poached eggs and prepare for it to become a permanent part of your rotation.
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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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