Tree Nut Free Classic Béarnaise
Béarnaise is one of those sauces that feels like a restaurant secret, but it's entirely 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 punch before a single drop of butter goes in. From there, pasteurized egg yolks are whisked over a gentle double boiler until thick and silky, then warm clarified butter is streamed in slowly until the whole thing becomes glossy, rich, and spoonable. Finishing with fresh tarragon, a hint of chervil, and a squeeze of lemon keeps it bright rather than heavy. The beauty of this classic French sauce is that every ingredient is naturally free of tree nuts — no almond flour thickeners, no nut-based butters, no hidden surprises. It's pure butter, eggs, herbs, and a splash of wine, which means you can focus entirely on technique rather than label-reading. Spoon it over a seared steak, grilled fish, or roasted vegetables and it instantly elevates the whole plate. Once you nail the slow butter drizzle and keep the heat low and steady, this becomes the kind of recipe you'll want to make every chance you get.
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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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