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Béarnaise 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 sauce repertoire. The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France.
Source: Wikipedia. Source link.
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|Food Item||Sauce, Bernaise, powder base, prepared|
|SubCat||Soup, sauce/gravy, stew base|
|Dietary fibre (g)||0|
|Edible part (%)||100|
|Vitamin A (RAE)||101|
|Vitamin B12 (µg)||0.2|
|Vitamin B6 (mg)||0.01|
|Vitamin C (mg)||0|
|Vitamin D (µg)||2.5|
|Vitamin E (alfa-TE)||2.2|