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  2. Béarnaise sauce - Wikipedia

    en.wikipedia.org/wiki/Béarnaise_sauce

    It is regarded as a "child" of hollandaise sauce. [1] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France. It is a traditional sauce for steak. [2] [3]

  3. Talk:Béarnaise sauce - Wikipedia

    en.wikipedia.org/wiki/Talk:Béarnaise_sauce

    The Hollandaise article was originally based on a single preparation. I re-wrote it to show the half dozen ways to make it. This article was likewise based on a single preparation. In this case it is the most common - and IMO best - way, but I could still list four major methodologies.

  4. Hollandaise sauce - Wikipedia

    en.wikipedia.org/wiki/Hollandaise_sauce

    Hollandaise sauce (/ h ɒ l ə n ˈ d eɪ z / or / ˈ h ɒ l ə n d eɪ z /; French: [ɔlɑ̃dɛz], from French sauce hollandaise meaning “Dutch sauce”) [1] is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

  5. What Is Hollandaise Sauce, and How Do You Make It At Home?

    www.aol.com/lifestyle/hollandaise-sauce-home...

    Eggs Benedict, here you come! For premium support please call: 800-290-4726 more ways to reach us

  6. Strip Steak Frites with Béarnaise Butter Recipe - AOL

    www.aol.com/.../strip-steak-frites-bearnaise-butter

    Season the steaks with salt and pepper. In a large cast-iron skillet, heat the oil. Cook 2 of the steaks over moderately high heat, turning once, until browned and medium-rare, 3 to 4 minutes per ...

  7. French mother sauces - Wikipedia

    en.wikipedia.org/wiki/French_mother_sauces

    In 1833, Marie-Antoine Carême described four grandes sauces (great sauces). [3] In 1844, the French magazine Revue de Paris reported: . Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives?

  8. Steak frites - Wikipedia

    en.wikipedia.org/wiki/Steak_frites

    Steak frites, [a] meaning "steak [and] fries" in the French language, is a dish consisting of a steak paired with fried potatoes. It is commonly served in Belgian and French brasseries, and is considered by some to be the national dish of Belgium, which claims to be the country of origin.

  9. Paloise sauce - Wikipedia

    en.wikipedia.org/?title=Paloise_sauce&redirect=no

    This page was last edited on 20 September 2021, at 04:23 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.