Macadamia Free Classic Béarnaise
Béarnaise is one of those sauces that feels like a restaurant secret, but it's entirely achievable at home with a little patience and the right technique. The base starts with a sharp, aromatic reduction of white wine vinegar, dry white wine, shallots, and fresh tarragon — that concentrated liquid is what gives this sauce its signature depth and sets it apart from a plain hollandaise. Pasteurized egg yolks are whisked over a gentle double boiler until thick and safe, then warm clarified butter is streamed in slowly until the whole thing becomes glossy, rich, and spoonable. Finishing with fresh tarragon, a touch of chervil, and a squeeze of lemon keeps it bright rather than heavy. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution anxiety — just classic French technique with clean, straightforward components. 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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