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Béarnaise Sauce is Hollandaise sauce with shallots and tarragon added. It can be served with meat or fish.
When making Hollandaise sauce, you simmer vinegar to reduce it. To turn the sauce into a Béarnaise, you add chopped shallots at this point, so that they will cook and soften at the same time.
You then proceed as normal for the Hollandaise, and at the end, add some chopped, fresh tarragon.
Language Notes
Béarnaise Sauce is named after the old French province of Béarn, located in south-west France on the border with Spain. Béarn is now part of the French département called "Pyrénées Atlantiques."
Also called:  Sauce Béarnaise (French)
See Also
Hollandaise Sauce, Paloise Sauce
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