Oats Free Classic Béarnaise
Béarnaise is one of those sauces that feels like a luxury — glossy, buttery, and perfumed with fresh tarragon in a way that makes even a simple steak feel like a restaurant meal. The technique here is classic French: a sharp white wine and vinegar reduction built with shallots and cracked pepper, then whisked together with egg yolks over a gentle double boiler before the clarified butter goes in drop by careful drop. That slow emulsification is what gives the sauce its signature velvety body and rich, coating consistency. Because the ingredient list is entirely built around butter, eggs, wine, fresh herbs, and aromatics, there's nothing here that would raise a flag for anyone avoiding oats — no grains, no fillers, no thickeners that could sneak in unwanted ingredients. The use of pasteurized egg yolks and a temperature check at 160°F also means you're not cutting corners on food safety while chasing that silky finish. A finishing squeeze of lemon juice and a handful of fresh chervil lift the whole thing just enough to keep it bright rather than heavy. Spoon it over grilled beef, roasted asparagus, or poached fish and prepare for compliments.
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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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