Nutrition
≈ 300 kcalper portion of about 50 g
- Protein2%
- Fat96%
- Carbohydrates1%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A rich, emulsified sauce made from egg yolks, clarified butter, and vinegar reduction.
- Cuisine
- French
Typical ingredients
- egg yolks
- butter
- tarragon
- vinegar
- shallots
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
France
- Origin
- France
- Named after
- Béarn, Henry IV of France
Read more
Béarnaise sauce (; French: [be.aʁ.nɛz] ; Occitan: Bearnesa) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce.
Excerpt from the Wikipedia article “Béarnaise sauce” · version used · CC BY-SA 4.0
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Bearnaise: where else to eat it Back to the menu of Smagsløget