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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Béarnaise

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, béarnaise means: A warm butter-and-egg-yolk emulsion flavoured with a reduction containing tarragon and shallots.

In Turkish: bearnez sos

How it is used

A sauce in the hollandaise family, especially associated with grilled meat.

Example sentences

  1. The steak was served with a tarragon-rich béarnaise.

    The herb flavour distinguishes the sauce within its emulsion family.

  2. The chef prepared the reduction for the béarnaise.

    The reduction supplies the sauce's aromatic and acidic base.

Common collocations

  • béarnaise sauce
  • steak with béarnaise
  • mother sauceOne of the five basic sauces of classic French cooking, as set out by Escoffier: béchamel, velouté, espagnole, hollandaise and tomato. Many other sauces are made from them.
  • emulsionA smooth mixture of two liquids that do not normally mix, such as oil and water or vinegar, held together by whisking and often by egg yolk or mustard.

More terms: Ingredients, Stocks & Sauces

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