Soy 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 every single ingredient here is naturally free of soy, so there's no need to scrutinize labels or swap anything out. The foundation is a sharp, aromatic reduction of white wine vinegar, dry white wine, shallots, and tarragon that gets strained down to just a couple of tablespoons of intensely flavored liquid before the egg yolks ever hit the bowl. From there, clarified butter is drizzled in slowly over a double boiler until the sauce builds into something thick, velvety, and deeply satisfying. Cooking the yolks to 160°F keeps things food-safe without sacrificing that silky texture you're after. Spoon it over a seared steak, grilled asparagus, or roasted salmon and it instantly elevates the whole plate. Once you've made it from scratch, the jarred stuff simply doesn't compare.
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!