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Béarnaise sauce
Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother sauce repertoire.〔The family is sometimes referred to as "mayonnaise sauces" as they are, like mayonnaise, based on the emulsion of an oil in egg yolk.〕 The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France.〔"Bernaise" is a frequent misspelling based on a common English pronunciation of ''Béarnaise'', not an attempt to associate the sauce with Bern, Switzerland, or any other location.〕
In appearance, it is light yellow and opaque, smooth and creamy.
Béarnaise is a traditional sauce for steak.〔Escoffier: 89〕〔Julia Child〕
==History==
The sauce was likely first created by the chef Collinet, the inventor of puffed potatoes (''pommes de terre soufflées''), and served at the 1836 opening of ''Le Pavillon Henri IV'', a restaurant at Saint-Germain-en-Laye, not far from Paris. This assumption is supported by the fact that the restaurant was named for Henry IV of France, a gourmet himself, who was born in the Béarn region,〔(What is Bearnaise sauce? | Cookthink )〕 a former province now in the department of Pyrénées-Atlantiques, in southwestern France.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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