Sauce Béarnaise

Name: Sauce Béarnaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 550 ml
Cuisine: French Classic
Ingredients: 25 g Shallot; 8 g Tarragon; 15 g Chervil; 5 ml Pepper; 200 ml White Wine Vinegar; 108 ml Egg Yolk; 100 ml White Wine; 300 g Butter; 2 g Salt

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

Béarnaise from a starred kitchen.

Ratio

Pepper 5 mlWhite Wine Vinegar 200 mlEgg Yolk 108 mlWhite Wine 100 ml

Ingredients

Shallot — 25 g
Tarragon — 8 g
Chervil — 15 g
Pepper — 5 ml
White Wine Vinegar — 200 ml
Egg Yolk — 108 ml
White Wine — 100 ml
Butter — 300 g
Salt — 2 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.

Provenance

Philippe Etchebest works in French southwest / bistronomie at Hostellerie de Plaisance; credentials include Michelin 2* (Hostellerie de Plaisance, Saint-Émilion); Meilleur Ouvrier de France 2000.

Adapted from a recipe published by Philippe Etchebest in Philippe Etchebest (philippe-etchebest.com, Programme Mentor).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Philippe Etchebest (philippe-etchebest.com, Programme Mentor) (published as “Sauce Béarnaise”). Full citation lives in Provenance.