Staff Meal Béarnaise

From a starred kitchen

Ratio

W.WINE VIN 10

Ingredients

BUTTER250 g
W.WINE VIN10 ml
SHALLOT25 g
TARRAGON5 g
WHITE PEPPER2 g
SALT1 g
EGG YOLK72 g
LEMON JUICEto taste

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

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 recipe published by Michel Roux Jr in Michel Roux Jr hollandaise note: béarnaise = hollandaise + tarragon/shallot.

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