Béarnaise sauce

From Recidemia
Jump to: navigation, search
Béarnaise sauce

About Béarnaise sauce[edit]

Béarnaise sauce (French: Sauce béarnaise) [be.aʁnɛz] is a sauce made of clarified butter emulsified in egg yolks and flavored with herbs. It is considered to be a 'child' of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon while Hollandaise uses lemon juice.

Béarnaise is a traditional sauce for steak.

Béarnaise sauce recipes[edit]