Dish

Béarnaise

Béarnaise sauce

Béarnaise sauce is made by whisking together egg yolks, vinegar, and tarragon, and then slowly adding melted butter while whisking constantly. The sauce is then seasoned with salt, pepper, and more tarragon. Béarnaise sauce is a classic accompaniment to steak and is also commonly served with fish.

European cuisine› Western European cuisine› French cuisine

Sauce

Origins and history

Béarnaise sauce originated in France in the 19th century and is named after the region of Béarn. The sauce is a variation of Hollandaise sauce, which is made with butter, egg yolks, and lemon juice. Today, Béarnaise sauce is a staple in French cuisine and is often served with steak or fish.

Dietary considerations

Béarnaise sauce is not suitable for those who are allergic to eggs or have an egg allergy.

Variations

Variations of Béarnaise sauce include Sauce Choron, which is made by adding tomato paste to the Béarnaise sauce, and Sauce Foyot, which is made by adding meat glaze to the Béarnaise sauce.

Presentation and garnishing

Béarnaise sauce is traditionally presented with steak or fish and is garnished with tarragon.

Tips & Tricks

When making Béarnaise sauce, it is important to whisk constantly to prevent the sauce from breaking. The sauce should also be cooked over low heat to prevent it from curdling.

Side-dishes

Béarnaise sauce is commonly served with steak or fish and is often accompanied by roasted potatoes and vegetables. It can also be used as a sauce for eggs Benedict.