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Bearnaise sauce is a sauce made of clarified butter emulsified in egg yolks, white Wine vinegar and flavored with herbs. It is considered to be a child of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother saucerepertoire.The difference is only in their flavoring: Bearnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France.
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