Sesame Free Classic Béarnaise
Béarnaise is one of those sauces that feels like a luxury restaurant secret, but it's completely achievable at home with a little patience and a good whisk. The base is a sharp, aromatic reduction of white wine vinegar, dry white wine, shallots, and fresh tarragon — that concentrated liquid is what gives this sauce its signature brightness before a single drop of butter goes in. From there, pasteurized egg yolks are whisked over a gentle bain-marie until thick and silky, then warm clarified butter is streamed in slowly until the whole thing becomes glossy, rich, and spoonable. Fresh tarragon stirred in at the finish keeps the herbal note clean and vibrant rather than muddy. For anyone navigating sesame allergies or sensitivities, this classic French sauce is naturally free of any sesame-derived ingredients — no tahini, no sesame oil, no hidden seed blends — just butter, eggs, wine, vinegar, and herbs. Store-bought sauces and condiments can be a minefield for unexpected sesame additions, so making this from scratch puts you fully in control of every ingredient. It's the kind of sauce that makes a simple steak or roasted vegetables feel genuinely special, and once you've nailed the technique, you'll find yourself reaching for it again and 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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