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It is a sauce made with clarified butter emulsified in egg yolks and white wine vinegar, and flavored with herbs. It is considered a "daughter" of the mother hollandaise sauce, one of the five mother sauces of French haute cuisine.
Its name is related to the province of Béarn, France.
It is a sauce made with clarified butter emulsified in egg yolks and white wine vinegar, and flavored with herbs. It is considered a "daughter" of the mother hollandaise sauce, one of the five mother sauces of French haute cuisine.
Its name is related to the province of Béarn, France.
