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(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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6 AMAZING RECIPES MARY'S FROM BRILLIANT NEW BOOK Classic Lasagne Individual Toads in the Hole with Onion Gravy Sirloin Steaks with Bearnaise Sauce Roasted Vegetables with Feta & Herbs Victoria Sandwich Apple Tarte Tatin Classic Lasagne An Italian classic, but now a classic here too
Their Dover sole (PS44) is reputedly the finest in London, and there's a fine grill menu - with a succulent bone-in rib-eye steak, triple-cooked chips and Bearnaise sauce (PS36).
Steak sourdough with bearnaise, burnt onions and bone marrow gravy
Japan Times reports that the preliminary menu includes dishes such as matcha waffle and chicken with smoked maple ponzu and pecan miso butter; a breakfast bento with umami seabass; and his own take on eggs benedict, with crispy tofu, spinach, snow crab, shiso bearnaise and salmon egg.
A Polonaise B Bearnaise C Bolognese D Hollandaise QUESTION 4 - for 4 points: What was the name of Sherlock Holmes's housekeeper?
The beefed-up menu for its special 6pm to 9pm event will include a range of accompaniments to the meat, plus side dishes and desserts, including - in more nods to the French masters of cuisine - gratin dauphinoise, Bearnaise sauce and tarte tatin.
A Tartare B Hollandaise C Bechamel D Bearnaise QUESTION 6 - for 6 points: Which is the UK's best-selling recording since charts were introduced in the 1950s?
One can select from these choices: grilled sea bass on lemon olive oil, steamed sole and smoked salmon roulade, chicken confit black currant sauce, Schweizer Schnitzel with bearnaise sauce, salmon fillet with dijon sauce, and beef salpicao.
The main menu includes meat-for-two meals such as four 5oz steaks served with buttered chips, bearnaise sauce and roasted vine tomatoes (PS59).
Inspired by the spirit of old Parisian brasseries, they offer a simple menu where diners enjoy Just one dish: a green salad and walnuts with mustard vinaigrette followed by steak, frites served with a bearnaise sauce made according to Steak Frites secret recipe.
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.