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Béarnaise sauce
Sauce made of clarified butter and egg yolk / From Wikipedia, the free encyclopedia
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Béarnaise sauce (/bərˈneɪz/; French: [be.aʁ.nɛz]) is a sauce made of butter, egg yolk, white-wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce.[1] The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
Quick Facts Type, Place of origin ...
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Type | Sauce |
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Place of origin | France |
Main ingredients | Egg yolk, clarified butter, white wine vinegar |
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The sauce's name derives from the province of Béarn, France. It is a traditional sauce for steak.[2][3]