Sauce Béarnaise

Unlike preparations “à la béarnaise,” which are directly inspired by the cuisine of the Basses-Pyrénées (ancient Béarn), sauce béarnaise itself appears to have no obvious historical association to this region of France. Created in approximately 1813 for Barron Brisse at the Pavilion Henri IV (a restaurant on the outskirts of Paris), this sauce has similar features to the hollandaise. While Carême classified the béarnaise as “une petite sauce” and not a mother sauce it is, nevertheless, the