From Julia Child's kitchen · Independent / cookbook & television (WGBH), Cambridge
stove · butter emulsion
NATIONAL AWARD WINNERMelbourne Béarnaise
From a national-award-winning chef
Ratio
Ingredients
- W.WINE VIN60 ml
- WHITE WINE60 ml
- SHALLOT10 g
- TARRAGON4 g
- PEPPER0.5 g
- EGG YOLK54 g
- BUTTER225 g
- SALTto taste
- LEMON JUICEoptional drops
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
American teacher of French technique; Mastering the Art of French Cooking and The French Chef on WGBH. James Beard Cookbook Hall of Fame and Lifetime Achievement; Cambridge kitchen preserved at Smithsonian.
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 Mastering the Art of French Cooking (classic quantities) (published as “Sauce Béarnaise”). Full citation lives in Provenance.