Bearnaise Champagne

Name: Bearnaise Champagne
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: 50 g Glucose; about ½ shallot (10 g) Shallot; about ½ bulb (8 g) Fennel; about 6 Tbsp (100 ml) Champagne; about 2 yolks (36 g) Egg Yolk; about ½ cup (110 ml) Butter; about ⅛ tsp (1 g) Salt

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

FINISHING SAUCE · SEA BASS & GRILLED FISH

In the published recipe, this is the finishing sauce for sea bass.

Serres's Champagne béarnaise for sea bass.

On the jar

BEARNAISE

Method: stove
Yield: about 1 cup
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

Champagne 100 mlButter 110 ml

Ingredients

Glucose50 g
Shallotabout ½ shallot (10 g)
Fennelabout ½ bulb (8 g)
Champagneabout 6 Tbsp (100 ml)
Egg Yolkabout 2 yolks (36 g)
Butterabout ½ cup (110 ml)
Saltabout ⅛ tsp (1 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 Champagne 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

Jérôme Serres. French. Cited awards include: Michelin 2* (Spondi, Athens).

Originally published as Bearnaise Champagne (Wild Fennel).

Adapted from a Jérôme Serres recipe (Jérôme Serres / Athinorama Tasty (Spondi, Athens)).

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 Jérôme Serres / Athinorama Tasty (Spondi, Athens) (published as “Bearnaise Champagne (Wild Fennel)”). Full citation lives in Provenance.

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