stove · butter emulsion
★ STARRED KITCHENPrep 10 minCook 15 minBearnaise Sauce
Independent adaptation of a publicly published Jean-François Piège recipe. Not affiliated with, sponsored by, or endorsed by Jean-François Piège.
FINISHING SAUCE · COTE DE BOEUF & GRILLED STEAK
A finishing sauce for cote de boeuf & grilled steak.
Piège's bearnaise sauce.
On the jar
BEARNAISE
- Method
- stove
- Yield
- about 2 cups
- Ingredients
- 9
Stove sauce. Cook from the recipe
Ratio
Ingredients
- Chervilabout ½ bunch (10 g)
- Tarragonabout ½ bunch (8 g)
- Pepperabout ½ tsp (1.5 g)
- Shallotabout 1 shallot (40 g)
- Red Wine Vinegar1/3 cup red wine vinegar (80 ml)
- Egg Yolkabout 4 yolks (74.16 g)
- Water1/6 cup water (40 ml)
- Butterabout 1¼ cups (250 g)
- 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
Bearnaise 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:
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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.
More from this kitchenFAQ
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 Grand Livre de la cuisine française (Hachette) via Le Point (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.