On the jar: Coppercrest Bearnesa De Manteca
stove · butter emulsion
★★★ KITCHENPrep 10 minCook 15 minCoppercrest Bearnesa de Manteca
Independent adaptation of a publicly published Ángel León recipe. Not affiliated with, sponsored by, or endorsed by Ángel León.
Bearnesa De Manteca from a three-star kitchen.
Ratio
Ingredients
- Tarragon Vinegar — 10 g vinagre de estragón
- Egg Yolk — 2 yemas de huevo
- Butter — 70 g mantequilla clarificada
- Lard — 70 g manteca colorá
- Salt — 5 g sal
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
Coppercrest Bearnesa De Manteca 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
Ángel León works in Andalusian marine cuisine at Aponiente; credentials include Michelin 3* (Aponiente, El Puerto de Santa María).
Originally published as Bearnesa de Manteca Colorada.
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 Ángel León (Aponiente) / Fòrum Gastronòmic Girona 2013 dossier (published as “Bearnesa de Manteca Colorada”). Full citation lives in Provenance.