PANTRYFLEX

stove · butter emulsion

★★★ KITCHENPrep 10 minCook 15 min

Creekrow Béarnaise

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

A chef-cited butter emulsion from the catalog.

Ratio

Ratio by volume: White Vinegar 30 ml, Tarragon Vinegar 45 ml, Butter 220 ml, Tarragon 30 ml, Heavy Cream 30 ml
White Vinegar 30 mlTarragon Vinegar 45 mlButter 220 mlTarragon 30 mlHeavy Cream 30 ml

Ingredients

  • Egg Yolk — 5 eierdooiers
  • White Vinegar — 2 el natuurazijn (30 ml)
  • Tarragon Vinegar — 3 el dragonazijn (45 ml)
  • Butter — 200 g clarified butter
  • Cayenne — snuf cayenne (0.3 g)
  • Tarragon — 2 el gehakte dragon (30 ml)
  • Heavy Cream — 2 el slagroom (30 ml)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Creekrow 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:

3 kitchens · 7 stars · 1 national award

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Provenance

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

Originally published as Béarnaise.

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

More from this kitchen

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 Sergio Herman / Barts Boekje (SimpleFood) (published as “Béarnaise”). Full citation lives in Provenance.

Companion jar