Béarnaise sauce – Sauce made of clarified butter and egg yolk

Béarnaise sauce (/bərˈneɪz/; French: [be.aʁ.nɛz]) is a sauce made of butter, egg yolk, white-wine vinegar, and herbs.

It is regarded as a "child" of hollandaise sauce.[1] The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.

The sauce's name derives from the province of Béarn, France. It is a traditional sauce for steak.