bearnaise


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Béarnaise

(ˌbeɪəˈneɪz)
n
(Cookery) (sometimes without capital) a rich sauce made from egg yolks, lemon juice or wine vinegar, butter, shallots, herbs, and seasoning
[C19: French, from Béarn in SW France]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.Béarnaise - a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juicebearnaise - a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice
sauce - flavorful relish or dressing or topping served as an accompaniment to food
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In cooking, which herb is traditionally used to make Bearnaise Sauce?
1 shallot Pinch of capers Salad dressing Salt and pepper For the bearnaise sauce 2 tablespoons of white wine vinegar 2 tablespoons of water 1 shallot finely diced 2 tablespoons of chopped tarragon 1 tablespoon of chopped chervil 200g melted unsalted butter 3 large egg yolks Salt, pepper & cayenne pepper to season METHOD 1.
Cook for at least six hours at no more than 140degC until the meat is falling off the bone surf anD turf with bearnaise sauce (SERVES 4) INGREDIENTS 1 fore rib of beef around 500g 2 native lobsters 2 bunches of watercress.
Cook for at least six hours at no more than 140oc until the meat is falling off the bone surf anD turf with bearnaise sauce (SERVES 4) INGREDIENTS 1 fore rib of beef around 500g 2 native lobsters 2 bunches of watercress.
Contract notice: Elevator maintenance heritage habitat bearnaise (107 devices).
In addition, a full menu of French cuisine includes: Paris croque-monsieur with Comte cheese, Pain du Roy Bressan sandwich made with roasted chicken, pan-sauteed mushrooms, Comte cheese and light bechamel sauce and Angus beef fillet served with thyme flavoured roasted baby potatoes and Bearnaise sauce.
It didn't move or smell like bearnaise, but it reminded me of something familiar.
THE FOOD The restaurant has a predominately French menu featuring dishes such as steak with bearnaise sauce and confit of duck.
RECIPE FOR THE WEEKEND STEAK FRITES AND BEARNAISE & BEARNAISE FRITES STEAK olive oil 12 cherry tomatoes on the Serves 4 4 x 220g Rump vine (cut to four) (cut 2 cm) steaks 20g basil 50ml extra virgin 1/2 tsp garlic powder 1/4 tsp fresh chopped thyme 1/4 olive oil 4 egg yolks 2 tbsp tarragon vinegar 1 tsp lemon 1/4 tsp sea salt juice 1 tsp dried chilli flakes 2 tbsp olive oil 2tbsp water 2 tbsp chopped tarragon 250g melted, unsalted 200g rocket 50g finely-grated butter parmesan 1 tsp lemon juice extra virgin Each week, one of Scotland's top chefs shows you how to make great food for the weekend.
Seasonal menu items include Filet Aqua; a Certified Angus Beef filet topped with a lobster medallion and sauce bearnaise and a seafood omelet with a bounty of salmon, halibut, shrimp and crab.
Steak tartare", asen cig eidion wedi ei rhostio gyda saws bearnaise cartref a salad tafod ychen sydd ar y fwydlen a'r prydau'n dangos y gwahanol ffyrdd o baratoi'r cynnyrch arbennig yma.
President William Howard Taft dined on filet of mutton with Bearnaise sauce at the King Edward Hotel in Jackson.