Stonehouse Béarnaise

Name: Stonehouse Béarnaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp dried + 1 Tbsp fresh minced (8 g) Tarragon; 1 Tbsp minced (10 g) Shallot; 1/2 tsp total (3 g) Salt; pinch (0.2 g) Pepper; 1/2 cup white vinegar (120 ml) White Wine Vinegar; 2 Egg Yolk; 1/8 tsp (0.25 g) Cayenne; 1 stick (1/4 lb) melted (113 g) Butter; 1 tsp (5 ml) Lemon Juice; 1 Tbsp minced (3 g) Chervil

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

Emeril Lagasse's Stonehouse Béarnaise, from the published recipe.

Ratio

White Wine Vinegar 120 mlLemon Juice 5 ml

Ingredients

Tarragon — 2 Tbsp dried + 1 Tbsp fresh minced (8 g)
Shallot — 1 Tbsp minced (10 g)
Salt — 1/2 tsp total (3 g)
Pepper — pinch (0.2 g)
White Wine Vinegar — 1/2 cup white vinegar (120 ml)
Egg Yolk — 2
Cayenne — 1/8 tsp (0.25 g)
Butter — 1 stick (1/4 lb) melted (113 g)
Lemon Juice — 1 tsp (5 ml)
Chervil — 1 Tbsp minced (3 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

Stonehouse 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:

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Provenance

Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.

Originally published as Béarnaise Sauce.

Adapted from a recipe published by Emeril Lagasse in Emerils.com.

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 Emerils.com (published as “Béarnaise Sauce”). Full citation lives in Provenance.

Companion jar