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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.

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sauce béarnaise

Language: French

Description: One of the classic sauces. White wine is reduced with shallots and tarragon and then cooled. Egg yolks and butter are beaten in and the mixture strained and finished with chopped tarragon and sometimes chervil. This sauce is usually served with steaks or, less commonly, with lamb. It was first made around 1830 at Saint-Germain.


sauce béarnaise
Special sauces, with thanks to the unkown artist in Great Italian Cuisine by Luigi Carnacini

Pronounced: sos behr-NAYZ
Gender: f
Ethnicity: French
Most frequent country: Widespread

See places: French food and cuisine, Béarn


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Database last updated: 21 June 2011 12:23