Bearnaise

Classic sauce of French cuisine, derived from the hollandaise mother sauce. Béarnaise is made by emulsifying clarified butter with egg yolks and then adding a reduction of white wine, vinegar, shallots, tarragon and pepper. The resulting sauce is rich, creamy and slightly acidic, with a distinctive tarragon flavor. Béarnaise is commonly served as an accompaniment to red meats, fish and vegetables, and is especially popular with dishes such as grilled steak and salmon.