Raspberry Béarnaise

Name: Raspberry Béarnaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (54 g) Egg Yolk; about 1½ shallots (60 g) Shallot; 1/2 cup + 2 Tbsp + 2 tsp white wine (200 ml) White Wine; 2 tsp (5 g) Pepper; 8 g Clarified Butt; 10 tsp raspberry vinegar (50 ml) Raspberry Vinegar; tarragon Tarragon; chives Chives

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

FINISHING SAUCE · GRILLED STEAK & ROAST MEATS

In the published recipe, this is the finishing sauce for TikTok demo press write-up.

Alléno's raspberry-vinegar twist on béarnaise, for steak.

On the jar

BEARNAISE

Method: stove
Yield: about 1 cup
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

White Wine 200 mlRaspberry Vinegar 50 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
Shallotabout 1½ shallots (60 g)
White Wine1/2 cup + 2 Tbsp + 2 tsp white wine (200 ml)
Pepper2 tsp (5 g)
Clarified Butt8 g
Raspberry Vinegar10 tsp raspberry vinegar (50 ml)
Tarragontarragon
Chiveschives

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

Raspberry 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:

4 kitchens · 7 stars · 4 national awards

Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Bois-Boudran Sauce★ STARRED KITCHENOn the jar: BOIS BOUDRAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Yannick Alléno. French haute. Cited awards include: Michelin 3* (Alléno Paris / Pavillon Ledoyen); Le Chef 100.

Originally published as Sauce Béarnaise à la Framboise.

Adapted from a Yannick Alléno recipe (Yannick Alléno / 750g (TikTok demo press write-up)).

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 Yannick Alléno / 750g (TikTok demo press write-up) (published as “Sauce Béarnaise à la Framboise”). Full citation lives in Provenance.

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