Chef Johns Butterless Bearnaise Sauce Recipe

  • 2 egg yolks
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 teaspoons tarragon Dijon mustard
  • 1 teaspoon tarragon vinegar
  • 1 teaspoon water
  • 1 pinch salt
  1. Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. Raise and lower the pan over the heat to increase or reduce heat.
  2. Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.