Béarnaise Sauce Recipe – How to Make the Best Béarnaise
Learn how to make a Béarnaise Sauce Recipe!
Béarnaise sauce (/bərˈneɪz/; French: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a “child” of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring:
Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. (One means of preparing Béarnaise is to start with Hollandaise and add the other ingredients.)
Its name is related to the province of Béarn, France.
In appearance, it is light yellow and opaque, smooth and creamy.