File:Béarnaise_sauce_with_Tarragon_garnish.jpeg · Wikimedia Commons · See Wikimedia Commons
In the Vinony graph
Vinony's link graph records 70 inbound references to béarnaise sauce, and connects out to black pepper, Allium ascalonicum and France.
Vinony files it under Creamy sauces, Egg-based sauces and Foods featuring butter.
Vinony links it to 39 Wikipedia language editions.
Key facts
- Type
- Sauce
- Place of origin
- France
- Main ingredients
- Egg yolk , clarified butter , white wine vinegar , herbs
via Wikipedia infobox
~3 min read
Encyclopedic overview
Béarnaise sauce (/bɛərˈneɪz/; French: [be.aʁ.nɛz] ; Occitan: Bearnesa) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
The sauce's name derives from the province of Béarn, France. It is a traditional sauce for steak.
Excerpted from Wikipedia’s “béarnaise sauce” article, available under the CC BY-SA 4.0 licence.