Nutrition
≈ 350 kcalper portion of about 60 g
- Protein2%
- Fat97%
- Carbohydrates1%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A warm, emulsified sauce made from clarified butter, egg yolks, and white wine vinegar flavored with tarragon and shallots.
- Cuisine
- French
Typical ingredients
- egg yolks
- clarified butter
- tarragon
- shallots
- vinegar
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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Bearnês: where else to eat it Back to the menu of Meating Steakhouse