Pescatarian Classic Béarnaise
Béarnaise is one of those sauces that feels almost impossibly luxurious — glossy, buttery, and fragrant with fresh tarragon in a way that makes everything it touches taste like a special occasion. The good news is that it's entirely meat-free, built on a foundation of clarified butter, egg yolks, and a sharp white wine and vinegar reduction that gives the sauce its signature depth. The technique is the star here: slowly whisking warm clarified butter into thickened yolks creates that silky, emulsified texture that no store-bought shortcut can replicate. Using pasteurized egg yolks and cooking the mixture to 160°F takes the guesswork out of food safety without sacrificing the velvety consistency you're after. A finishing hit of finely chopped tarragon and a squeeze of lemon juice keeps the flavor bright and herbaceous rather than heavy. Spoon it over grilled fish, poached salmon, or roasted vegetables and it instantly elevates the whole plate. Once you've made it from scratch, you'll wonder why you ever hesitated.
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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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