Béarnaise sauce

A warm emulsion sauce of egg yolks, clarified butter and a reduction of wine vinegar, shallot and tarragon, velvety, with a bright tarragon aroma, with steaks, beef and fish.

Béarnaise sauce is a warm emulsion sauce of egg yolks whisked over a bain-marie with clarified butter and a reduced reduction of white wine vinegar, wine, shallot, tarragon and black pepper, light yellow, velvety, with a rich buttery taste, a tang and a bright tarragon aroma. It is served warm with steaks, beef, lamb, fish, eggs and asparagus.

Recipes with this ingredient

Keto pasta with bearnaise sauceItalian cuisine | Pasta and pizza

Keto pasta with béarnaise sauce is a refined blend of Italian traditions and a low-carb approach to nutrition. Instead of classic wheat pasta, light shirataki is used, which perfectly absorbs the aromatic béarnaise sauce. Mushrooms add a delicate texture, while cherry tomatoes provide a slight tang and freshness. Sautéed garlic and lime leaves bring spiciness, making the dish's flavor rich and multifaceted. This dish is perfect for those on a keto diet who don't want to give up gourmet cuisine. An ideal option for a cozy dinner where simplicity of ingredients meets elegance in presentation.

Soufflé bun with eggs and shrimpsItalian cuisine | Bakery and desserts

Recipe from William Lamberti, the ideologist and inspiration behind the Sartoria Lamberti restaurant.