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Bearnaise sauce

The sauce was named after Béarn, the southern French birthplace of Henri IV in 1836 and was first created by chef Collinet, the inventor of the roasted potatoes. The sauce was then served at the opening of the restaurant Le Pavillon Henri IV in Saint-Germain-en-Laye, near Paris.

Preparation time 10 minutes


  • 2 egg yolks
  • 2 tbsp tarragon vinegar
  • 2 tbsp water
  • 40 g cold butter
  • 1 tbsp chopped fresh tarragon
  • salt & pepper


Put the egg yolks in a cold pan, add a dash of tarragon vinegar and water and whisk loose. Place the pan over medium heat and whisk the mixture until the eggs are frothy bind. Remove the pan from the heat and add a few lumps of cold butter. Beat a bit further and finish with fresh tarragon, salt and pepper.

From this sauce are two derivatives: choron is a béarnaise with the addition of tomato paste and / or ketchup. Foyot sauce then again with the addition of meat glace.

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