From Alain Ducasse's kitchen · Alain Ducasse at Hotel Plaza Athénée, Paris
stove · egg emulsion
★★★ KITCHENFennelyard Béarnaise
From a three-star kitchen
Ratio
W.WINE VIN 40BUTTER 100WATER 15
Ingredients
- W.WINE VIN40 ml
- SHALLOT80 g
- TARRAGON10 g
- EGG YOLK36 g
- BUTTER100 ml
- PEPPER1 g
- SALT2 g
- WATER15 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.
Originally published as Sauce Béarnaise.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Académie du Goût / Grand Livre de Cuisine Bistrot (published as “Sauce Béarnaise”). Full citation lives in Provenance.