Béarnaise sauce is prepared with Italian fresh butter, egg yolk, chopped tarragon and white wine vinegar. It is a very delicate and creamy sauce suitable for seasoning vegetables; often served as an accompaniment to meat dishes such as steak, pork, or chicken.
Ideal dressing for steamed, grilled or boiled vegetables or for flavouring meats and sandwiches. To store the bottle in the fridge after opening.
Béarnaise sauce is named after the Swiss city of Bern. Its exact origin is not certain, but legend says it was created by french chef Auguste Escoffier, who worked at the Grand Hotel in Montreux, Switzerland, in the late 1800s. Escoffier is said to have created the sauce as a tribute to a Swiss general’s victory during the Napoleonic Wars
