Lard Béarnaise

Name: Lard Béarnaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 2 tsp (10 ml) Tarragon Vinegar; about 2 yolks (37.08 g) Egg Yolk; ⅓ cup (70 g) Butter; 70 g Lard; about ¾ tsp (5 g) Salt

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

GREAT ON · TUNA; BRAISED FISH; FRIED POTATOES; GRILLED SHELLFISH

Great on Tuna; braised fish; fried potatoes; grilled shellfish.

A silky butter finish for fish and vegetables.

On the jar

BEARNAISE

Method: stove
Yield: about ¾ cup
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Tarragon Vinegar 10 mlEgg Yolk 36 ml

Ingredients

Tarragon Vinegar2 tsp (10 ml)
Egg Yolkabout 2 yolks (37.08 g)
Butter⅓ cup (70 g)
Lard70 g
Saltabout ¾ tsp (5 g)

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

Lard 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

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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.

Adapted from a Ángel León recipe (Ángel León (Aponiente) / Fòrum Gastronòmic Girona 2013 dossier).

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 Ángel León (Aponiente) / Fòrum Gastronòmic Girona 2013 dossier (published as “Bearnesa de Manteca Colorada”). 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.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar