Advertisement
Glossary of food terms: B
Béarnaise sauce
A classic French sauce made with a reduction of vinegar, white wine, tarragon, black peppercorns and shallots. It's finished with egg yolks and butter. Delicious served with any plain meat or fish. The Food Standards Agency recommends that pasteurised egg should be used in any dish in which the egg will not be completely cooked, such as Béarnaise sauce. Pasteurised egg is available in frozen, liquid or powder form and eggs pasteurised in their shells are also available.
© MMIXThis page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
~RS~q~RS~bearnaise_sauce~RS~z~RS~42~RS~){kind=small}