Xanthan Gum Free Classic Béarnaise
Béarnaise is one of those sauces that feels like a luxury restaurant secret, but it's entirely achievable at home with a little patience and a good whisk. The magic here comes from a fragrant reduction of white wine vinegar, dry white wine, shallots, and fresh tarragon that forms the flavor backbone before a single drop of butter is added. Egg yolks are whisked over a gentle double boiler until thick and silky, then warm clarified butter is streamed in slowly until the sauce reaches that glossy, spoon-coating consistency that makes everything it touches taste incredible. A finish of fresh tarragon, optional chervil, and a squeeze of lemon juice keeps it bright and herbaceous rather than heavy. The best part for anyone avoiding stabilizers and thickeners is that this sauce needs absolutely none of them — the emulsion is built entirely through technique, using egg yolks and clarified butter the way classic French cooking always intended. No gums, no additives, no ingredient labels to scrutinize. It's pure, clean, and deeply satisfying to make from scratch. Spoon it over a perfectly cooked steak, grilled fish, or roasted vegetables and it will absolutely steal the show.
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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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