Emulsifier Free Classic Béarnaise
Few sauces feel as luxurious as a properly made béarnaise — glossy, buttery, and fragrant with fresh tarragon and a whisper of chervil. What makes this version genuinely emulsifier-free is the technique itself: the silky, stable texture comes entirely from whisking clarified butter into tempered egg yolks over a double boiler, with no lecithin, no additives, and nothing from a packet. The clarifying step is key — by removing the milk solids from the butter before you begin, you're working with pure fat that binds cleanly with the yolks and nothing else. A sharp white wine and vinegar reduction built with shallots and tarragon gives the sauce its signature tang, so every element on the plate earns its place. It's the kind of sauce that makes a simple steak or roasted asparagus feel like a restaurant moment, and knowing exactly what went into it makes it taste even better.
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!