Shallot-Tarragon Béarnaise

Name: Shallot-Tarragon Béarnaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (170 ml)
Cuisine: French Classic
Ingredients: 1/6 cup white wine vinegar (40 ml) White Wine Vinegar; about 2 shallots (80 g) Shallot; 1/4 bunch + finish (10 g) Tarragon; about 2 yolks (36 g) Egg Yolk; 20 tsp butter (100 ml) Butter; mignonette to taste Pepper; fleur de sel to taste Salt; 1 Tbsp cold (15 ml) Water

Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.

FINISHING SAUCE · STEAK & GRILLED MEATS

A finishing sauce for steak & grilled meats.

Ducasse's classic béarnaise for steak.

On the jar

SHALLOT

Method: stove
Yield: about ¾ cup
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

White Wine Vinegar 40 mlButter 100 mlWater 15 ml

Ingredients

White Wine Vinegar1/6 cup white wine vinegar (40 ml)
Shallotabout 2 shallots (80 g)
Tarragon1/4 bunch + finish (10 g)
Egg Yolkabout 2 yolks (36 g)
Butter20 tsp butter (100 ml)
Peppermignonette to taste
Saltfleur de sel to taste
Water1 Tbsp cold (15 ml)

Where it sits

One of 111 egg emulsions in the catalog, with 8 ingredients against a median of 6.

Its fat to acid ratio is 2.5:1, higher than 8% of the catalog’s egg emulsions (median 16:1), a sharper mix for the category.

The acid here is white wine vinegar. In this category chefs also reach for lemon juice (39 recipes), red wine vinegar (9), and lime juice (9).

The fat here is butter. In this category chefs also reach for olive oil (38 recipes) and grapeseed oil (16).

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Shallot-Tarragon Béarnaise wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 1 national award

Ravigote Sauce★★★ KITCHENOn the jar: RAVIGOTE
Herb Vinaigrette★★★ KITCHENOn the jar: HERB
Mustard-Herb Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Originally published as Sauce Béarnaise.

Adapted from a Alain Ducasse recipe (Académie du Goût / Grand Livre de Cuisine Bistrot).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Académie du Goût / Grand Livre de Cuisine Bistrot (published as “Sauce Béarnaise”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar