A French sauce made from a vinegar, wine, tarragon and shallots reduction and finished with egg yolks and butter. Béarnaise is served with meat, fish, eggs and vegetables.

A classic French sauce made with a reduction of vinegar, white wine, tarragon, black peppercorns and shallot. It is finished with egg yolks and butter. It is good served with any plain meat or fish.

Classic French sauce made from vinegar, white wine, black peppercorns, tarragon and shallot, finished with egg yolks and butter.

Classic French sauce made with a reduction of vinegar, wine, tarragon and shallots and finished with egg yolks and butter. Served with meat, fish, eggs, and vegetables.

Bearnaise sauce (French: Sauce Béarnaise) is a sauce of butter and egg yolks flavored with tarragon and shallots, with chervil, cooked in wine and vinegar to make a glaze. "A Béarnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect," wrote the restaurateur Fernand Point (1897-1955), the father of modern French cuisine, in Ma Gastronomie. It is a traditional sauce for steak.