Bearnaise Sauce

Name: Bearnaise Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2¼ cups (550 ml)
Cuisine: French Classic
Ingredients: about ½ shallot (25 g) Shallot; about ½ bunch (8 g) Tarragon; about ¾ bunch (15 g) Chervil; 1 tsp black pepper (5 ml) Pepper; 1/2 cup + 2 Tbsp + 2 tsp white wine vinegar (200 ml) White Wine Vinegar; about 6 yolks (111.24 g) Egg Yolk; 20 tsp white wine (100 ml) White Wine; about 1¼ cups (300 g) Butter; about ¼ tsp (2 g) Salt

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

FINISHING SAUCE · STEAK & BURGERS & GRILLED FISH

In the published recipe, this is the finishing sauce for philippe-etchebest.com, Programme Mentor.

Etchebest's bearnaise sauce.

On the jar

BEARNAISE

Method: stove
Yield: about 2¼ cups
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Pepper 5 mlWhite Wine Vinegar 200 mlEgg Yolk 108 mlWhite Wine 100 ml

Ingredients

Shallotabout ½ shallot (25 g)
Tarragonabout ½ bunch (8 g)
Chervilabout ¾ bunch (15 g)
Pepper1 tsp black pepper (5 ml)
White Wine Vinegar1/2 cup + 2 Tbsp + 2 tsp white wine vinegar (200 ml)
Egg Yolkabout 6 yolks (111.24 g)
White Wine20 tsp white wine (100 ml)
Butterabout 1¼ cups (300 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:

2 kitchens · 5 stars · 1 national award

Sherry Mustard Vinaigrette★ STARRED KITCHENOn the jar: SHERRY
Citrus Vinaigrette★ STARRED KITCHENOn the jar: CITRUS
Olive Vinaigrette★ STARRED KITCHENOn the jar: OLIVE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Philippe Etchebest works in French southwest / bistronomie at Hostellerie de Plaisance; credentials include Michelin 2* (Hostellerie de Plaisance, Saint-Émilion); Meilleur Ouvrier de France 2000.

Originally published as Sauce Béarnaise.

Adapted from a recipe published by Philippe Etchebest in Philippe Etchebest (philippe-etchebest.com, Programme Mentor).

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 Philippe Etchebest (philippe-etchebest.com, Programme Mentor) (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.

Companion jar