Staff Meal Béarnaise

Name: Staff Meal Béarnaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French Classic
Ingredients: 250g Butter; 2 tsp + shallot reduction (10 ml) White Wine Vinegar; 1 finely chopped (25 g) Shallot; 1–2 Tbsp chopped (5 g) Tarragon; 1 tsp cracked (2 g) White Pepper; pinch (1 g) Salt; 4 Egg Yolk; to taste Lemon Juice

Independent adaptation of a publicly published Michel Roux Jr recipe. Not affiliated with, sponsored by, or endorsed by Michel Roux Jr.

Michel Roux Jr's Staff Meal Béarnaise, from the published recipe.

Ratio

White Wine Vinegar 10 ml

Ingredients

Butter — 250g
White Wine Vinegar — 2 tsp + shallot reduction (10 ml)
Shallot — 1 finely chopped (25 g)
Tarragon — 1–2 Tbsp chopped (5 g)
White Pepper — 1 tsp cracked (2 g)
Salt — pinch (1 g)
Egg Yolk — 4
Lemon Juice — to taste

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

Staff Meal 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:

2 kitchens · 4 stars · 1 national award

Bloompier Reduced Lemon Citrus★ STARRED KITCHEN
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Lemonpoint French★ STARRED KITCHEN
Midtown Buttermilk★★★ KITCHEN

Build the companion jar

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Provenance

Classic French chef who led Michelin-starred Le Gavroche in London for decades before its 2024 closure. Second-generation Roux family cook trained in haute cuisine technique.

Originally published as Béarnaise (from hollandaise variation).

Adapted from a Michel Roux Jr recipe (Michel Roux Jr hollandaise note: béarnaise = hollandaise + tarragon/shallot).

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 Michel Roux Jr hollandaise note: béarnaise = hollandaise + tarragon/shallot (published as “Béarnaise (from hollandaise variation)”). Full citation lives in Provenance.

Companion jar