Béarnaise

Name: Béarnaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: about 5 yolks (90 g) Egg Yolk; 1/8 cup white vinegar (30 ml) White Vinegar; 3 Tbsp tarragon vinegar (45 ml) Tarragon Vinegar; about 1 cup (220 ml) Butter; ⅛ tsp (0.3 g) Cayenne; 1/8 cup tarragon (30 ml) Tarragon; 1/8 cup heavy cream (30 ml) Heavy Cream

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

FINISHING SAUCE · STEAK & GRILLED MEATS

In the published recipe, this is the finishing sauce for SimpleFood. The same recipe pairs it with Lemon Juice Tarragon Vinegar Mayonnaise, the mayonnaise.

Herman's béarnaise for grilled steak.

On the jar

BEARNAISE

Method: stove
Yield: about 1½ cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

White Vinegar 30 mlTarragon Vinegar 45 mlButter 220 mlTarragon 30 mlHeavy Cream 30 ml

Ingredients

Egg Yolkabout 5 yolks (90 g)
White Vinegar1/8 cup white vinegar (30 ml)
Tarragon Vinegar3 Tbsp tarragon vinegar (45 ml)
Butterabout 1 cup (220 ml)
Cayenne⅛ tsp (0.3 g)
Tarragon1/8 cup tarragon (30 ml)
Heavy Cream1/8 cup heavy cream (30 ml)

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

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:

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Provenance

Sergio Herman works in Belgian / Dutch modern at historical Oud Sluis; credentials include Michelin 3* (historical Oud Sluis).

Adapted from a Sergio Herman recipe (Sergio Herman / Barts Boekje (SimpleFood)).

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 Sergio Herman / Barts Boekje (SimpleFood) (published as “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