Bearnaise sauce is a “child” of the mother sauce hollandaise, which is one of the five mother sauces in French Cuisine. The main difference is only found in the flavor. In appearance the delicious sauce is light yellow and opaque, smooth and creamy. The name has its origin related to the province of Bearn in France, where the sauce was accidentally invented by the chef Jean-Louis Francoise-Collinet, who also accidently invented puffed potatoes.
The popular sauce has gained grounds in a large part of the world and used differently depending on region. However, it is often used on a perfectly grilled and charred steak or as a sauce over salmon and chicken, omelets or over eggs benedict.
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