Nightshade 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 good news for anyone avoiding nightshades is that this sauce is naturally free of tomatoes, peppers, and paprika, which can sneak into so many restaurant sauces and spice blends. Everything here is built from butter, egg yolks, white wine vinegar, shallots, and herbs — clean, elegant, and completely on-side. The technique is the star: a careful reduction, a double-boiler emulsification, and a slow drizzle of warm clarified butter that transforms a handful of simple ingredients into something genuinely restaurant-worthy. Fresh tarragon does a lot of the heavy lifting, giving the sauce its signature anise-like warmth that pairs beautifully with steak, roasted vegetables, or poached fish. It takes a little patience and a watchful eye on the heat, but the result is a glossy, spoonable sauce that makes any plate feel like a special occasion.
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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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