Legume Free Classic Béarnaise
Béarnaise is one of those sauces that feels like a luxury, and this classic version absolutely delivers — silky, rich, and fragrant with fresh tarragon and a bright hit of lemon. The technique is all about patience: a carefully reduced white wine and vinegar base, egg yolks whisked over gentle heat until thick and safe, and clarified butter streamed in slowly until everything comes together into something genuinely spectacular. Every single ingredient here is naturally free of legumes, so there's no need to audit labels or swap anything out — just pure, classic French technique from start to finish. Clarifying the butter is a small extra step that pays off enormously, giving the sauce a clean, golden richness without any of the milky solids that can cause a break. The shallot-tarragon reduction is where the depth comes from, and straining it before adding the yolks keeps the final texture impossibly smooth. Spoon it over a seared steak, grilled fish, or roasted vegetables and it will absolutely steal the show. Once you've made it from scratch, the jarred versions will never feel like an option again.
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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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