Bearnaise sauce
About the ingredient bearnaise sauce. Including 3 recipes with bearnaise sauce.
Contents
What is bearnaise sauce?
Béarnaise Sauce is a classic French “mother” sauce, made with eggs, butter, wine, vinegar, shallots, pepper, and tarragon.
It resembles hollandaise sauce in consistency.
Béarnaise is used for steaks, boiled or fried fish, broiled chicken, egg dishes, and croquettes.
Though it takes its name from the Béarn, a French province in the Pyrenees, some authorities say that the sauce did not originate in this region where oil, not butter, cookery is customary but was created near Paris, in a restaurant called Pavillion Henry IV.
Henry IV was the French king once called “le grand Béarnais”.
It was he who hoped that during his reign every Frenchman would have a chicken in the pot every Sunday.
See Béarnaise Sauce recipes, including True Bearnaise Sauce and Classic Bearnaise Sauce.
| In Chinese: | 蛋黄酱汁 | |
| British (UK) term: | ||
| en français: | sauce béarnaise | |
| en español: | salsa bearnesa |
Recipes using bearnaise sauce
There are 3 recipes that contain this ingredient.
Poached Eggs Massena
Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.
Broiled Salmon Steak with French Dressing
Salmon steaks with Bearnaise, marinated in a home made French dressing.
Veal Oscar with Sauce Bearnaise
Veal and asparagus, simply prepared with the French classic Bearnaise sauce.
