MSG Free Classic Béarnaise
Few sauces feel as luxurious as a properly made béarnaise — glossy, buttery, and perfumed with fresh tarragon in a way that makes even a simple grilled steak feel like a restaurant-worthy event. The good news is that every ingredient here is completely whole and unprocessed, so there are no seasoning blends, bouillon shortcuts, or flavor enhancers hiding in the mix. The technique does the heavy lifting: a sharp white wine and vinegar reduction builds deep savory complexity without any additives, while clarified butter gives the sauce its famously silky, stable body. Whisking the yolks over a double boiler until they hit 160°F is the key step that brings everything together safely and gives you that thick, ribbon-like consistency that clings beautifully to whatever you're serving. A finishing hit of fresh lemon juice and finely chopped chervil brightens the whole thing without masking the clean, herbaceous flavor. It takes a little patience and a steady hand with the butter stream, but the result is a from-scratch classic you can feel completely confident about.
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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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