Béarnaise

American

[ber-nayz, bay-er-, bay-ar-nez] / bɛrˈneɪz, ˌbeɪ ər-, beɪ arˈnɛz /

noun

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

Béarnaise British

/ ˌbeɪəˈneɪz /

noun

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

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of Béarnaise

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

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

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Béarnaise

Take Béarnaise sauce and green goddess dressing to the next level with McCoy’s must-have herb with a light licorice flavor.

From Washington Post ● Nov. 9, 2022

Béarnaise sauce replaces ketchup or mayo for dipping the waffle fries.

From New York Times ● Oct. 12, 2021

Tarragon is a mainstay in French cooking and an essential ingredient in both Béarnaise sauce and the combination of herbs known as fines herbes.

From Salon ● Dec. 15, 2020

It turned out that it did — ember-roasted sirloin cap with a crisp tangle of sugar-dusted fried onions, tri-tip with Béarnaise sauce, and skirt steak with puréed carrots.

From Los Angeles Times ● Oct. 28, 2016

Serve with it a Mayonnaise, Béarnaise, or Tartare sauce; or some of the chaudfroid sauce diluted.

From The Century Cook Book by Mary Ronald

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Definitions and idiom definitions from Dictionary.com Unabridged, based on the Random House Unabridged Dictionary, © Random House, Inc. 2023