Béarnaise sauce 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 mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. (One means of preparing Béarnaise, see below, is to start with Hollandaise and add the
Haute cuisine Haute cuisine Haute cuisine (French: literally "high cooking", ) or grande cuisine refers to the cuisine of certain kitchens. It is characterized by meticulous preparation and presentation of food in the established French style. "Haute cuisine" developed out of political and social changes in France. The "high" cuisine represented a hierarchy in 17th century France as only the privileged could eat it. "Haute cuisine" distinguished itself from regular French cuisine by what was cooked and served such as foods like tongue and caviar, by serving foods such as fruit out of season, by making it difficult and time consuming to