stove · egg emulsion
★★★ KITCHENPrep 10 minCook 15 minFennelyard Béarnaise
Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.
Alain Ducasse's Fennelyard Béarnaise, from the published recipe.
Ratio
Ingredients
- White Wine Vinegar — 4 cl (~2 2/3 Tbsp) (40 ml)
- Shallot — 2 minced
- Tarragon — 1/4 bunch + finish (10 g)
- Egg Yolk — 2 yolks
- Butter — 10 cl clarified (~7 Tbsp) (100 ml)
- Pepper — mignonette to taste
- Salt — fleur de sel to taste
- Water — 1 Tbsp cold (15 ml)
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.
Companion jar
Fennelyard 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
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.