Fructose Free Classic Béarnaise
Béarnaise is one of those sauces that feels almost impossibly luxurious — silky, buttery, and fragrant with fresh tarragon and a whisper of chervil. The base is a sharp, aromatic reduction of white wine vinegar, dry white wine, shallots, and cracked pepper, which gets strained and then coaxed into a glossy emulsion with egg yolks and clarified butter. Every ingredient here is naturally free of fructose, so there's no need to audit labels or swap anything out — it's just classic French technique working exactly as intended. Clarifying the butter is the key move: removing the milk solids gives you pure, stable fat that emulsifies beautifully and won't break the sauce. The double-boiler method keeps the yolks at a gentle, controlled heat, building that thick, ribbon-like texture without scrambling. A final squeeze of lemon juice and a handful of freshly chopped tarragon bring the whole thing into sharp, vibrant focus. Spoon it over steak, 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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