Béarnaise

[ber-neyz, bey-er-, bey-ar-nez]

noun

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

Béarnaise

/ ˌbeɪəˈneɪz /

noun

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

Word History and Origins

Origin of Béarnaise¹

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

Word History and Origins

Origin of Béarnaise¹

C19: French, from Béarn in SW France

Example Sentences

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

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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.

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

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

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

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