Mustard Free Classic Béarnaise
Béarnaise is one of those sauces that feels impossibly luxurious — glossy, buttery, and fragrant with fresh tarragon — and this version delivers every bit of that classic French elegance. What makes it especially worth noting is that traditional béarnaise is naturally free of mustard, unlike its cousin hollandaise when dressed up in certain preparations, so there's no need to swap or substitute a single thing here. The technique starts with a sharp, aromatic reduction of white wine vinegar, dry white wine, shallots, and tarragon that becomes the flavor backbone of the whole sauce. From there, pasteurized egg yolks are whisked over a gentle double boiler until thick and safe, then the warm clarified butter is streamed in slowly until the sauce turns rich and velvety. A finish of freshly chopped tarragon, a little chervil if you have it, and a squeeze of lemon juice brings everything into bright, herbaceous focus. It's the kind of sauce that makes a simple steak or roasted asparagus feel like a restaurant-worthy plate, and once you've made it from scratch, you'll never reach for a packet 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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