Weeknight Béarnaise

Name: Weeknight Béarnaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: 1/2 botte de cerfeuil (1/2 = 1/4 botte) (10 g) Chervil; 1/4 de botte d'estragon (1/2 = 1/8 botte) (8 g) Tarragon; 20 grains de poivre noir mignonnette (1/2 = 10) (1.5 g) Pepper; 80 g d'echalotes ciselees (1/2 = 40g) Shallot; 16 cl de vinaigre de vin rouge (1/2 = 80ml) Red Wine Vinegar; 8 jaunes d'oeufs (1/2 = 4) Egg Yolk; 8 cl d'eau de source (1/2 = 40ml) Water; 500 g de beurre clarifie (1/2 = 250g) Butter; sel fin (2 g) Salt

Independent adaptation of a publicly published Jean-François Piège recipe. Not affiliated with, sponsored by, or endorsed by Jean-François Piège.

Béarnaise from a starred kitchen.

Ratio

Red Wine Vinegar 80 mlEgg Yolk 72 mlWater 40 ml

Ingredients

Chervil — 1/2 botte de cerfeuil (1/2 = 1/4 botte) (10 g)
Tarragon — 1/4 de botte d'estragon (1/2 = 1/8 botte) (8 g)
Pepper — 20 grains de poivre noir mignonnette (1/2 = 10) (1.5 g)
Shallot — 80 g d'echalotes ciselees (1/2 = 40g)
Red Wine Vinegar — 16 cl de vinaigre de vin rouge (1/2 = 80ml)
Egg Yolk — 8 jaunes d'oeufs (1/2 = 4)
Water — 8 cl d'eau de source (1/2 = 40ml)
Butter — 500 g de beurre clarifie (1/2 = 250g)
Salt — sel fin (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

Weeknight 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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Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Jean-François Piège works in French haute cuisine / bistronomie at Le Grand Restaurant; credentials include Michelin 2* (Le Grand Restaurant, Paris).

Originally published as Sauce Béarnaise.

Adapted from a recipe published by Jean-François Piège in Grand Livre de la cuisine française (Hachette) via Le Point.

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 Grand Livre de la cuisine française (Hachette) via Le Point (published as “Sauce Béarnaise”). Full citation lives in Provenance.

Companion jar