bearnaise
Buttery tarragon sauce
Béarnaise is a rich French sauce made from egg yolks, butter, white wine vinegar, and tarragon.
It's a close relative of hollandaise, distinguished by its tarragon flavor and slight sharpness.
Béarnaise is classically served with steak: filet mignon with béarnaise sauce.
Often spelled without the accent in English.
Emulsified butter-egg sauce
- emulsionBlended immiscible liquids
- butterSolid fat from cream
- vinegarAcidic cooking liquid
- reductionMaking something smaller
shallots · tarragon · chervil · peppercorn · whisking · bain-marie · curdling · roux
Of France's capital
Flavorful or medicinal plant
Thick beef slice
- chateaubriandThick tenderloin steak, sauced
- tournedosBacon-girdled beef rounds
- asparagusEdible green stalk vegetable
- lobsterLarge marine shellfish
hollandaise
Emulsified butter-egg sauce
reduction · shallots · tarragon · chervil · peppercorn · whisking · bain-marie · curdling · roux · accompaniment
Parisian
Of France's capital
- bistroInformal small restaurant
- brasserieInformal French restaurant
- EscoffierPioneering French culinary master
indulgent · gastronomy · chef
herb
Flavorful or medicinal plant
- aromaticPleasantly strong-smelling
- aniseLicorice-flavored seed plant
- licoriceAnise-flavored confection
chervil · infusion · perennial · essence · flavor · seasoning
steak
Thick beef slice
- chateaubriandThick tenderloin steak, sauced
- tournedosBacon-girdled beef rounds
- asparagusEdible green stalk vegetable
lobster · artichokes · veal
- French cuisinebaguette, croissant, coq au vin, crepe suzette, croissants
- French Thingsbaguette, beret, Eiffel Tower, croissant, Louvre
- condimentsmustard, ketchup, relish, hot sauce, Dijon mustard
- retro foodsTV dinners, green bean casserole, Jell-O salad, meatloaf, ambrosia salad
- saucesgravy, ketchup, mustard, barbecue sauce, BBQ sauce
- emulsion saucesmayonnaise, mayo, hollandaise, aioli, garlic aioli
- bearnaise sauceEmulsified butter with tarragon