Sauce Béarnaise

Name: Sauce Béarnaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 450 ml
Cuisine: French Classic
Ingredients: 10 g Chervil; 8 g Tarragon; 1.5 g Pepper; 40 g Shallot; 80 ml Red Wine Vinegar; 72 ml Egg Yolk; 40 ml Water; 250 g Butter; 2 g Salt

Independent adaptation of a publicly published Jean-François Piège recipe. Not affiliated with, sponsored by, or endorsed by Jean-François Piège.

Béarnaise from a starred kitchen.

Ratio

Red Wine Vinegar 80 mlEgg Yolk 72 mlWater 40 ml

Ingredients

Chervil — 10 g
Tarragon — 8 g
Pepper — 1.5 g
Shallot — 40 g
Red Wine Vinegar — 80 ml
Egg Yolk — 72 ml
Water — 40 ml
Butter — 250 g
Salt — 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.

Provenance

Jean-François Piège works in French haute cuisine / bistronomie at Le Grand Restaurant; credentials include Michelin 2* (Le Grand Restaurant, Paris).

Adapted from a recipe published by Jean-François Piège in Grand Livre de la cuisine française (Hachette) via Le Point.

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Grand Livre de la cuisine française (Hachette) via Le Point (published as “Sauce Béarnaise”). Full citation lives in Provenance.