Béarnaise

American  

[ber-neyz, bey-er-, bey-ar-nez] / bɛrˈneɪz, ˌbeɪ ər-, beɪ arˈnɛz /

noun

1. (sometimes lowercase)  a sauce of egg yolks, shallots, tarragon, butter, vinegar, and sometimes white wine and chopped chervil.

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Béarnaise British  

/ ˌbeɪəˈneɪz /

noun

1. a rich sauce made from egg yolks, lemon juice or wine vinegar, butter, shallots, herbs, and seasoning

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Etymology

Origin of Béarnaise

< French, equivalent to Béarn district in SW France + -aise, feminine of -ais -ese

Example Sentences

After years of small plates and coastal Mediterranean, we’re saying oui to butter, béarnaise and bistro culture.

From Salon

The result feels less like fine dining and more like eating at a very chic friend’s apartment — one who happens to know how to make a perfect béarnaise.

From Salon

Nestled among the béarnaise and peppercorn, there it is: horseradish.

From Salon

And while not technically a purée, the black sesame béarnaise I once had at Estela in NYC deserves a mention.

From Salon

It plays a starring role in béarnaise sauce, one of the many offshoots of the long-cherished mother sauces in French cuisine.

From Salon