Definition: Bearnaise is a sauce similar to hollandaise. It's not like a bechamel sauce at all. A reduction of white wine and seasonings is blended with egg yolks until emulsified. Traditionally, the sauce is seasoned with shallots and tarragon.
Bearnaise sauce
A Hollandaise sauce with a tarragon vinegar mixture added for use with meat and fish
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Bearnaise: A derivative of hollandaise sauce, replacing the straight reduction with a tarragon reduction
beignets: fritters
beurre: Butter ...
Bearnaise: (French) Sauce derived from Hollandaise, with a tarragon reduction added.
A sauce made with a reduction of shallots, tarragon, and white wine and combined with egg yolks, butter and seasoning. Served mainly with grilled meats and fish ...
Bearnaise
A sauce made of butter and egg yolks and flavored with a reduction of vinegar, shallots, tarragon and peppercorns.
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Bearnaise Sauce:
A classic white-wine sauce flavored with fresh herbs and shallots, thickened with egg yolks and usually finished with tarragon or chervil.
Bearnaise: ...
Bearnaise Butter melts over hot grilled or broiled steaks of your choice, making for a delicious entree that tastes like you really slaved (but you didn't)....
Recipe #44587
Company Steak With Bearnaise Butter ...
Bearnaise Sauce (bair-NAYZ)
A French sauce made with a reduction of vinegar, wine, tarragon, peppercorns and shallots and finished with egg yolks and butter.
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Bearnaise - This is the most notable of all the hollandaise sauce variations. It is made with a wine and vinegar reduction flavored with tarragon. This sauce makes a good companion to grilled meats and fish.
Term: Bearnaise Sauce
Meaning: a derivative of the hollandaise mother sauce. It is prepared by adding a tarragon reduction to hollandaise. Bearnaise must be kept on or near heat or it will separate and break down. Often served on Filet Mignon.
bearnaise ( Fr.. ) A sauce of the warm emulsion type in classical French cuisine; wine vinegar is reduced with shallots and tarragon, ...
The garnish consists of small artichoke hearts with Bearnaise sauce, with a puree of tarragon added to it, and little potato balls.
Difference between Hollandaise and Bearnaise
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Choron - A variation of Bearnaise sauce with tomato puree or concasse added.
Choucroute - An Alsatian specialty consisting of sauerkraut that is simmered with assorted fresh and smoked meats and sausages.
Foyot - This is a variation of a bearnaise sauce with the addition of a well reduced meat glaze.
Fraises - [French] strawberries.
Framboise - [French] a raspberry-flavored liqueur with a high alcohol content.
What is Au Sec? In the culinary arts, you might see the term au sec used in sauce recipes, like beurre blanc or bearnaise. Read the definition of au sec.
Baguette ...
Gastrique - a French term meaning to form a glaze by reduction. Some of the more common gastriques are the tarragon, pepper shallot and vinegar reductions for a classic bearnaise sauce or the red wine, ...
A wine vinegar flavoured with the sweet-tasting herb tarragon. It is often used in French cooking, most notably in Bearnaise sauce, and is available from gourmet food stores. For more information about tarragon, see our article.
Tatsoi ...
Tyrolienne sauce is a made in the same manner as Bearnaise but substituting olive oil for clarified butter.
 See also: Cooking, Sauce, Flour, Flavor, Roast
  
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