Rice Free Classic Béarnaise
Few sauces feel as luxurious as a properly made béarnaise — glossy, buttery, and fragrant with fresh tarragon and a whisper of chervil. The good news is that this classic French emulsion is naturally free of grains and starches; it's built entirely on clarified butter, egg yolks, a sharp white wine and vinegar reduction, and bright herbs. The technique is the star here: a slow, patient drizzle of warm clarified butter into thickened yolks is what transforms a handful of simple ingredients into something genuinely restaurant-worthy. That aromatic reduction — shallots, tarragon, cracked pepper, and white wine simmered down to a concentrated two tablespoons — is what separates béarnaise from plain hollandaise and gives it that distinctive savory depth. Whisking the yolks over a gentle bain-marie until they reach a safe 160°F means you get both food safety and the perfect silky consistency before a single drop of butter goes in. Spoon it over a seared steak, grilled asparagus, or poached fish and it elevates the whole plate instantly. Once you've made it from scratch, the jarred versions will never tempt you again.
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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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