It is named for a region of southwestern France, and its distinct flavor comes from heavy seasoning with tarragon.
It is named for a region of southwestern France, and its distinct flavor comes from heavy seasoning with tarragon. George Beauvier claimed to have invented it in 1802, and it's traceable to 1806, but it's not until 1836 that it got its name, from its close association with Henry IV. Thought to be an original ingredient in Chateaubriand, it primarily consists of butter, white wine, and egg yolks. FTP, identify this sauce, typically served over eggs, salmon, or any poultry meat.
It is named for a region of southwestern France, and its distinct flavor comes from heavy seasoning with tarragon.
{bernaise} sauce