Béarnaise Sauce

Name: Béarnaise Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (500 ml)
Cuisine: French Classic
Ingredients: 1/4 cup shallot (60 ml) Shallot; 1/8 cup black pepper (30 ml) Pepper; 20 tsp red wine vinegar (100 ml) Red Wine Vinegar; about ¾ bunch (15 g) Tarragon; about 1 cup (230 g) Butter; about 3 yolks (54 g) Egg Yolk; about ⅔ cup (150 ml) Water; about ¼ tsp (2 g) Salt

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

FINISHING SAUCE · GRILLED STEAK & FRIES

In the published recipe, this is the finishing sauce for re-eligible under §1 v2 2026-07-18.

Lignac's classic béarnaise for grilled steak.

On the jar

BEARNAISE

Method: stove
Yield: about 2 cups
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Shallot 60 mlPepper 30 mlRed Wine Vinegar 100 mlWater 150 ml

Ingredients

Shallot1/4 cup shallot (60 ml)
Pepper1/8 cup black pepper (30 ml)
Red Wine Vinegar20 tsp red wine vinegar (100 ml)
Tarragonabout ¾ bunch (15 g)
Butterabout 1 cup (230 g)
Egg Yolkabout 3 yolks (54 g)
Waterabout ⅔ cup (150 ml)
Saltabout ¼ tsp (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.

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Companion jar

Béarnaise Sauce 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

Tartare Sauce★ STARRED KITCHENOn the jar: TARTARE
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Wine Vinegar Hot Mustard Vinaigrette★ STARRED KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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?

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