Béarnaise sauce

Béarnaise sauce is a classic French cuisine sauce, made from egg yolks, clarified butter, white wine or tarragon vinegar, and aromatic herbs such as tarragon and chervil. It has a creamy texture and a delicately acidic and aromatic flavor, making it an ideal accompaniment for grilled meats, fish, and vegetables.

Originating from the Béarn region in southwestern France, this sauce is a variation of hollandaise sauce and has been part of traditional French recipes since the 19th century.

Regarding its properties, béarnaise sauce provides healthy fats derived from butter and proteins contained in egg yolks. It is rich in flavor and highly caloric, so it is recommended to consume it in moderation.

In the context of Spanish-speaking cuisine, there are no exact synonyms for béarnaise sauce, but in some Latin American countries, it may be known as salsa bearnesa or simply retains its original name due to its French origin and international recognition.