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

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

A variation of hollandaise, béarnaise consists of nothing but lemon, butter, eggs, vinegar and, of course, tarragon.

From Salon

Of course, you can make béarnaise!

From Salon