béarnaise

Béarnaise is an emulsified butter-based sauce derived from hollandaise, flavored with a reduction of white wine vinegar, white wine, shallots, and fresh tarragon. It is named after the Béarn region in southwestern France and is a staple of classic French cuisine, commonly served with grilled meats and fish.

Traditional ingredients include egg yolks, clarified butter, the shallot and vinegar–wine reduction, and fresh tarragon (often with chervil). The sauce is prepared by whisking egg yolks over gentle heat in a double boiler until slightly thick, then gradually whisking in warm clarified butter to form a smooth emulsion. The strained reduction is added for character, and chopped tarragon (and sometimes chervil) is stirred in at the end. The sauce should be kept warm and re-emulsified if it begins to separate; overheating can cause curdling.

Serving and pairing: Béarnaise accompanies grilled or roasted beef, particularly steak, and also pairs with fish and roasted vegetables. It is often used as a finishing sauce, adding richness and herbaceous aroma.

Variants and related sauces: A closely related derivative is sauce Choron, which adds tomato purée to Béarnaise. The base technique is shared with hollandaise, requiring careful control of temperature to maintain emulsification.

Storage and handling: Best prepared and served fresh. It can be kept warm briefly in a controlled water bath, but refrigeration can make re-emulsification difficult.