From Daniel Boulud's kitchen · Restaurant Daniel, New York
stove · egg emulsion
★ STARRED KITCHENBéarnaise
From an award-winning kitchen
Ratio
W.WINE VIN 30WHITE WINE 30
Ingredients
- W.WINE VIN30 ml
- WHITE WINE30 ml
- SHALLOT40 g
- TARRAGON4 g
- EGG YOLK54 g
- BUTTER170 g
- SALT2 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.
Originally published as Béarnaise.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Daniel Boulud French classics (published as “Béarnaise”). Full citation lives in Provenance.