Béarnaise

American  

[ber-neyz, bey-er-, bey-ar-nez] / bɛrˈneɪz, ˌbeɪ ər-, beɪ arˈnɛz /

noun

1. (sometimes lowercase) a sauce of egg yolks, shallots, tarragon, butter, vinegar, and sometimes white wine and chopped chervil.

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Béarnaise British  

/ ˌbeɪəˈneɪz /

noun

1. a rich sauce made from egg yolks, lemon juice or wine vinegar, butter, shallots, herbs, and seasoning

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Etymology

Origin of Béarnaise

< French, equivalent to Béarn district in SW France + -aise, feminine of -ais -ese

Example Sentences

Take Béarnaise sauce and green goddess dressing to the next level with McCoy’s must-have herb with a light licorice flavor.

From Washington Post • Nov. 9, 2022

Béarnaise sauce replaces ketchup or mayo for dipping the waffle fries.

From New York Times • Oct. 12, 2021

Tarragon is a mainstay in French cooking and an essential ingredient in both Béarnaise sauce and the combination of herbs known as fines herbes.

From Salon • Dec. 15, 2020

It turned out that it did — ember-roasted sirloin cap with a crisp tangle of sugar-dusted fried onions, tri-tip with Béarnaise sauce, and skirt steak with puréed carrots.

From Los Angeles Times • Oct. 28, 2016

Pour over the drained cabbage a hot Béarnaise sauce.

From The Century Cook Book by Ronald, Mary