Bearnaise sauce (bair-naz), Glossary and Terms, Meat, Fish, Fruit, Grocery Food Stores

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"Bearnaise sauce (bair-naz)"

It is a variation of hollandaise sauce. White wine or vinegar, diced shallots, tarragon, and peppercorns are cooked together and reduced and sieved and then added to hollandaise sauce. The spice tarragon is what gives it a distinctive taste. The sauce is served with beef and some shellfish.
History: Chef Jules Colette at the Paris restaurant called Le Pavillon Henri IV in the 19th century invented Bearnaise sauce in Paris, France. It was named Bearnaise in Henry's honor as he was born in Bearn, France (a region in the Pyreness mountain range in southwest France). It is said that every chef at the restaurant tried to claim the recipe as his own.

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