Bearnaise sauce
Bearnaise Sauce
Bearnaise sauce (/bɛərˈneɪz/; 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 sauces in the French haute cuisine Mother Sauces repertoire. The difference is only in the flavoring: Bearnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France.
Etymology
The term "Bearnaise" is derived from the town of Béarn in southwest France. It was likely named so due to its origin in this region. The sauce was first made by the chef Collinet, the inventor of Pommes de Terre Soufflées and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye, not far from Paris. The sauce was named in honor of the occasion and its location, which was the former hunting lodge of King Henry IV of France, a gourmet himself, who was born in the province of Béarn.
Ingredients
Bearnaise sauce is traditionally made with clarified butter, egg yolks, white wine vinegar, shallots, tarragon, and chervil. The ingredients are combined and cooked until they form a thick, creamy sauce. The sauce is typically served warm and is often used as a topping for steak or other meats.
Related Terms
- Hollandaise Sauce: A mother sauce in French cuisine, from which Bearnaise is derived.
- Clarified Butter: Butter that has been melted and separated from its milk solids, used in the making of Bearnaise sauce.
- Egg Yolk: The yellow part of an egg, used as an emulsifier in Bearnaise sauce.
- White Wine Vinegar: A type of vinegar made from white wine, used in the making of Bearnaise sauce.
- Shallot: A type of onion, used for flavoring in Bearnaise sauce.
- Tarragon: A herb used for flavoring in Bearnaise sauce.
- Chervil: A herb used for flavoring in Bearnaise sauce.
External links
- Medical encyclopedia article on Bearnaise sauce
- Wikipedia's article - Bearnaise sauce
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