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Gluten Free Bearnaise Sauce
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Gluten Free Bearnaise Sauce

Prep Time5 minutes
Cook Time8 minutes
Total Time15 minutes
Calories: 90kcal

Ingredients

  • 3 large egg yolks
  • 1 tbsp white wine vinegar or lemon juice
  • 1/2 cup unsalted butter, melted and kept warm
  • 1 tbsp fresh tarragon, chopped (plus a little extra for flair)
  • 1/4 tsp salt, to taste
  • Freshly ground black pepper, to taste
  • Freshly ground black pepper, to taste

Instructions

  • Set up a double boiler or a heatproof bowl over a pot of simmering water. The goal is gentle warmth—no scrambling the eggs here. You want silky, not scrambled-scrambled.
  • Whisk egg yolks with the vinegar or lemon juice until pale and slightly thickened. This is your emulsification practice; think of it as dating, but with fewer awkward moments.
  • Slowly drizzle in the melted butter while whisking constantly. Go a little at a time, or you’ll end up with a buttery clump that ghosts your culinary confidence.
  • Remove from heat once the sauce is glossy and thick enough to coat a spoon. Stir in the chopped tarragon, salt, pepper, and optional cayenne. Taste and adjust seasoning like a pro.
  • If the sauce looks too thick, whisk in a teaspoon or two of warm water to loosen. If it’s too thin, whisk a bit longer over gentle heat—patience pays off here.