Vegetarian Classic Béarnaise
Few sauces feel as luxurious as a properly made béarnaise — silky, buttery, and perfumed with fresh tarragon in a way that makes everything it touches taste like a special occasion. The magic here starts with a quick reduction of white wine vinegar, dry white wine, shallots, and roughly chopped tarragon, which builds a sharp, aromatic base that gives the finished sauce its signature depth. Clarifying the butter is a small extra step that pays off enormously, stripping away the milk solids so the emulsion stays glossy and stable rather than greasy or broken. Whisking the pasteurized egg yolks over a double boiler until they hit 160°F means you get that thick, custardy body without any food-safety concerns — a detail that matters when eggs are doing all the structural work. The warm clarified butter goes in drop by drop at first, then in a thin drizzle, coaxing the yolks into a sauce so rich it coats a spoon like velvet. A finishing hit of finely chopped fresh tarragon, a squeeze of lemon juice, and optional chervil keep the flavors bright and herbaceous rather than heavy. Spoon it over roasted vegetables, poached eggs, or grilled asparagus and it will absolutely steal the show.
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!