Gluten Free Classic Béarnaise
Béarnaise is one of those sauces that feels almost impossibly luxurious — silky, buttery, and fragrant with fresh tarragon and a bright hit of white wine vinegar. The good news is that this classic French emulsion is naturally free of wheat and gluten-containing grains, so there's nothing to swap out or work around. Every component here is straightforward: a sharp, aromatic reduction built from white wine, vinegar, shallots, and tarragon, then whisked together with egg yolks and clarified butter into something genuinely restaurant-worthy. Clarifying the butter is the key step that gives the sauce its glossy, stable body, and the double-boiler method keeps the yolks from scrambling while you build that perfect emulsion. A finishing touch of fresh chervil and lemon juice lifts the whole thing and keeps it from feeling heavy. 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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