Paraben Free Classic Béarnaise
Rich, glossy, and deeply aromatic with fresh tarragon and chervil, this classic French butter sauce is the kind of thing that transforms a simple steak or roasted vegetable into something genuinely special. The technique builds flavor from the ground up — a sharp reduction of white wine vinegar, dry white wine, shallots, and tarragon forms the backbone before the egg yolks ever hit the bowl. From there, careful whisking over gentle heat and a slow, patient pour of warm clarified butter creates that signature velvety texture that clings beautifully to everything it touches. For anyone navigating paraben sensitivities, the appeal here is straightforward: every single ingredient is a whole, recognizable food with no preservatives, no synthetic additives, and nothing hiding in a label. Store-bought sauces and condiments are notorious for containing preservative compounds that can be a real concern, so making this entirely from scratch puts you fully in control. The clarified butter step is worth the extra few minutes — it removes the milk solids and water that can destabilize the emulsion, giving you a sauce that's both more stable and cleaner in flavor. A squeeze of fresh lemon juice at the finish brightens everything just enough without tipping the balance. This is the kind of recipe that looks impressive on the plate but rewards anyone willing to whisk with a little patience.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!