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Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. 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.
Béchamel sauce – French white sauce based on roux and milk [11] Caruso sauce – Cream sauce for pasta; Mushroom sauce – White or brown sauce prepared with mushrooms; Mornay sauce – Type of béchamel sauce including cheese [12] Sauce Allemande – Sauce used in classic French cuisine
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?
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Jean-Louis-François Collinet [1] (French pronunciation: [ʒɑ̃ lwi fʁɑ̃swa kɔlinɛ]) was a French chef credited with several well-known culinary innovations in the 1830s including Béarnaise sauce and Pommes soufflées.
This page was last edited on 10 November 2019, at 16:06 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Mawa McQueen turns 2 classic French dishes into seasonal summer hits. Mawa McQueen. July 11, 2024 at 4:07 PM. Chef, ...
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