béarnaise sauce

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Related to bearnaise sauce: hollandaise sauce, Bernaise sauce

béar·naise sauce

 (bâr-nāz′, bā′är-, -ər-)
A sauce of butter and egg yolks that is flavored with vinegar, wine, shallots, tarragon, and chervil.

[French béarnaise, feminine of béarnais, of Béarn.]
References in periodicals archive ?
The single choice is an 8oz Welsh Ribeye, house bearnaise sauce on the side, unlimited French fries, and a green walnut salad bread.
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.
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.
Favourite meal Blue fillet steak, bearnaise sauce, no veg
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.
Now I've never tasted Dulux emulsion paint, but I'd wager it must come pretty close to this bearnaise sauce.
THE FOOD The restaurant has a predominately French menu featuring dishes such as steak with bearnaise sauce and confit of duck.
For this, I selected the 8oz Lake District ribeye steak served with fries, watercress salad, slowcooked plum tomato and bearnaise sauce.
The rib-eye comes with a side of potato gratin, spinach and porcini, the sirloin comes with polenta cake, green asparagus and bearnaise sauce, while the tenderloin comes with a side of lentils, raisins and mint.
Bearnaise Sauce - classic hollandaise based sauce flavored with tarragon and red wine
2 (8-ounce) beef filers 1 (14-ounce) can quartered artichoke hearts, drained Salt, freshly ground black pepper; and lemon pepper seasoning to taste Juice of 2 lemons Olive oil Bearnaise Sauce 1/2 pound fresh lump crab meat For garnish: freshly chopped parsley and green onion