Béarnaise sauce is a sauce made of butter, egg yolk, white-wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. The difference is only 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.

Contains: Tarragon
Categories: Foods featuring butter French sauce Sauce Steak sauce
Characteristic of: French cuisine Occitan cuisine
Used to derive: Foyot sauce
Contained by: Tournedos Helderfr Tournedos Henri IVfr
Also known as:
English: sauce BéarnaiseBernaise SauceBernaiseBernaisse
French: Béarnaise
Wikidata ID: Q58265
Wikipedia title: Béarnaise sauce
References:
Wikipedia article: Béarnaise sauce
Larousse Gastronomique; Montagné, Prosper, 1961
Inbound Links
Choron sauce
Concasse
Foyot sauce
Gastrique
Paloise sauce
Pecsenye
Pommes soufflées
Steak frites
Tournedos Helder
Tournedos Henri IV
Tournedos à la béarnaise


Unlinked Mentions
Masséna

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