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
La Fête espagnole praise directed toward Delluc, and not Dulac. For Delluc's part, he never avoided praising Dulac's contribution to the success of the film, stating that it was "a rare example of complete cooperation in French cinema. Author, director and actors have agreed, through their specific affinities and willingness to work, to seek the absolute realization of the chosen theme." Ève Francis commented that "La Fête espagnole" "had a staggering effect on the filmmakers then. The accelerated movement of this synthetic drama, suffused with poetry, was an unprecedented novelty." Delluc's original screenplay consisted of 217 numbered scenes, with each scene indicated by