Bearnesa de Manteca Colorada

Name: Bearnesa De Manteca Colorada
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 180 ml
Cuisine: French Classic
Ingredients: 9.9 ml Tarragon Vinegar; 36 ml Egg Yolk; 70 g Clarif Butter; 70 g Manteca; 5 g Salt

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

Tarragon Vinegar 10 mlEgg Yolk 36 ml

Ingredients

Tarragon Vinegar — 9.9 ml
Egg Yolk — 36 ml
Clarif Butter — 70 g
Manteca — 70 g
Salt — 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.

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.

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