Bearnaise

This sauce is made of butter and egg yolks and flavored with wine, vinegar, shallots, and estragon (fresh leaves); it is rich and creamy and goes especially well with meat or fish.

The sauce was invented by chef Collinet in 1836 and served at the restaurant Le Pavillon Henri IV. It is named in honor of Henri IV, who was born in Béarn, a former province of France located in the Pyrénées.

A classic French butter sauce seasoned with tarragon. Delicious over filet mignon, steak, fish, eggs or vegetables.