Nitrate & Nitrite Free Classic Béarnaise
Classic béarnaise is one of those sauces that turns a simple piece of steak or roasted fish into something genuinely special — rich, buttery, and bright with fresh tarragon and a whisper of chervil. The good news for anyone avoiding preservatives and curing agents is that this recipe is built entirely from scratch using whole, recognizable ingredients, so there's nothing hidden in the lineup. No packaged seasoning blends, no cured meats, no store-bought shortcuts that might sneak in unwanted additives — just vinegar, wine, shallots, herbs, eggs, and butter doing exactly what they're supposed to do. The technique starts with a fragrant reduction of white wine vinegar, dry white wine, and shallots, which gets strained down to a concentrated base before the egg yolks ever hit the bowl. From there, the clarified butter goes in slowly and steadily while you whisk over gentle heat, building that glossy, spoonable consistency that makes béarnaise so satisfying to nail. Fresh tarragon stirred in at the end keeps the flavor clean and herbaceous rather than heavy. It takes a little patience and attention, but the result is a restaurant-quality sauce you made entirely on your own terms.
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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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