From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
stove · butter emulsion
NATIONAL AWARD WINNERStonehouse Béarnaise
From a national-award-winning chef
Ratio
W.WINE VIN 120LEMON JUICE 5
Ingredients
- TARRAGON8 g
- SHALLOT10 g
- SALT3 g
- PEPPER0.2 g
- W.WINE VIN120 ml
- EGG YOLK36 g
- CAYENNE0.25 g
- BUTTER113 g
- LEMON JUICE5 ml
- CHERVIL3 g
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
Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.
Originally published as Béarnaise Sauce.
More from this kitchen →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 Emerils.com (published as “Béarnaise Sauce”). Full citation lives in Provenance.