Shallot Lemon Béarnaise

Name: Shallot Lemon 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; about 2 yolks (36 g) Egg Yolk; 1/8 tsp (0.25 g) Cayenne; ½ cup (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.

FINISHING SAUCE · STEAK & CHICKEN

A finishing sauce for steak & chicken.

Emeril Lagasse's béarnaise for steak, chicken.

On the jar

SHALLOT

Method: stove
Yield: about ¾ cup
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

White Wine Vinegar 120 mlLemon Juice 5 ml

Ingredients

Tarragon2 Tbsp dried + 1 Tbsp fresh minced (8 g)
Shallot1 Tbsp minced (10 g)
Salt1/2 tsp total (3 g)
Pepperpinch (0.2 g)
White Wine Vinegar1/2 cup white vinegar (120 ml)
Egg Yolkabout 2 yolks (36 g)
Cayenne1/8 tsp (0.25 g)
Butter½ cup (113 g)
Lemon Juice1 tsp (5 ml)
Chervil1 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.

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Companion jar

Shallot Lemon 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 · 3 stars · 2 national awards

Cocktail SauceNATIONAL AWARD WINNEROn the jar: COCKTAIL
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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?

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 Emerils.com (published as “Béarnaise Sauce”). 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