Wheat 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 tangy depth 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 transforms into something glossy and rich enough to coat a spoon. Because the recipe relies entirely on butter, eggs, wine, vinegar, and fresh herbs, there's nothing here that sneaks in gluten — no thickeners, no flour, no shortcuts. That makes it a genuinely elegant option for anyone navigating wheat sensitivities without wanting to sacrifice the kind of sauce that makes a steak or roasted vegetables feel like a proper occasion. Finishing with finely chopped tarragon, a touch of chervil, and a squeeze of lemon keeps it bright rather than heavy. Make it fresh, keep it warm over a gentle water bath, and serve it as soon as possible for the best texture.
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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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