stove · butter emulsion
★ STARRED KITCHENPrep 10 minCook 15 minGraindepot Bearnaise Champagne
Independent adaptation of a publicly published Jérôme Serres recipe. Not affiliated with, sponsored by, or endorsed by Jérôme Serres.
From a starred kitchen.
Ratio
Ingredients
- Glucose — 50 g glucose
- Shallot — 1 cucchiaio scalogno tritato (10 g)
- Fennel — 2 cucchiai finocchietto selvatico (8 g)
- Champagne — 100 ml champagne
- Egg Yolk — 2 tuorli
- Butter — 100 g burro
- Salt — sale (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.
Companion jar
Graindepot 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Jérôme Serres. French. Cited awards include: Michelin 2* (Spondi, Athens).
Originally published as Bearnaise Champagne (Wild Fennel).
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?
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 Jérôme Serres / Athinorama Tasty (Spondi, Athens) (published as “Bearnaise Champagne (Wild Fennel)”). Full citation lives in Provenance.