Oliveforge Béarnaise

Name: Oliveforge Béarnaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (500 ml)
Cuisine: French Classic
Ingredients: 4 cuil. à soupe d'échalotes (60 ml) Shallot; 2 cuil. à soupe de mignonnettes (poivre noir) (30 ml) Pepper; 100 g de vinaigre de vin rouge Red Wine Vinegar; 1 bouquet d’estragon (15 g) Tarragon; 230 g de beurre Butter; 3 jaunes d’œufs Egg Yolk; 150 g d’eau Water; Sel (2 g) Salt

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

From a starred kitchen.

Ratio

Shallot 60 mlPepper 30 mlRed Wine Vinegar 100 mlWater 150 ml

Ingredients

Shallot — 4 cuil. à soupe d'échalotes (60 ml)
Pepper — 2 cuil. à soupe de mignonnettes (poivre noir) (30 ml)
Red Wine Vinegar — 100 g de vinaigre de vin rouge
Tarragon — 1 bouquet d’estragon (15 g)
Butter — 230 g de beurre
Egg Yolk — 3 jaunes d’œufs
Water — 150 g d’eau
Salt — Sel (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.

Companion jar

Oliveforge 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 · 4 stars · 1 national award

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Smokepier Moutarde–vin★ STARRED KITCHEN
Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

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Provenance

Cyril Lignac works in Modern French / TV cuisine at Le Quinzième; credentials include Michelin 1* (Le Quinzième, Paris, 2012-2019).

Originally published as Sauce Béarnaise.

Adapted from a Cyril Lignac recipe (Cyril Lignac / Femme Actuelle / RTL (re-eligible under §1 v2 2026-07-18)).

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?

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 Cyril Lignac / Femme Actuelle / RTL (re-eligible under §1 v2 2026-07-18) (published as “Sauce Béarnaise”). Full citation lives in Provenance.

Companion jar