A Quick Overview Of How To Say Sauce Béarnaise
'Sauce Béarnaise' is a rich sauce made with egg yolks and butter, and flavoured with a reduction of white wine vinegar and herbs, most traditionally shallots and tarragon. Some recipes for 'Béarnaise' indicate that it should also contain a small amount of glace de viande, but this is by no means universal. It is served with, for example, grilled steak, or fish. The name 'Béarnaise' derives from the name of the town of 'Béarn'.
There is some debate whether a Béarnaise sauce is derived from a Hollandaise Sauce, or vice versa ('Hollandaise' being one of the 'Sauces au Beurre'). Both these sauces are emulsions made by whisking egg yolks over a gentle heat, usually a double boiler, and adding the butter (which some chef’s insist should be clarified) by degrees. 'Hollandaise' and 'Béarnaise' are warm emulsions. 'Mayonnaise' is a cold emulsion, and oil, not butter, is very slowly added to the egg yolks while they are beaten.
Béarnaise sauce is a well-established word in English, but the English pronunciation we use is not accurate in French, where the ‘-aise’ rhymes most closely with ‘fez’, and not with ‘laze’ as in the English version. You will arguably sound pretentious affecting the French pronunciation if you use this word in an English context. The exception would be if you used the French phrasing, and said ‘Sauce Béarnaise’ – here you could argue for the use of the correct French pronunciation.
There is a variation of Béarnaise called 'Sauce Foyot' - this is a Béarnaise with the addition of concentrated meat glaze.