Bearnaise is a derivative of which grand sauce?

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Study for the Culinary I Stocks, Sauces, and Soups Exam. Dive into flashcards and multiple choice questions, each with hints and explanations. Equip yourself for the final day!

Multiple Choice

Bearnaise is a derivative of which grand sauce?

Explanation:
Bearnaise is a derivative of Hollandaise. Hollandaise is one of the classic grand sauces, built as an emulsion of egg yolks and clarified butter. Bearnaise uses that same base technique and emulsion, then adds a flavored reduction (white wine vinegar, shallots, and tarragon) to create its distinctive herbal note. The other options come from different grand sauces (Demi-Glace from Espagnole, and Espagnole itself is a brown sauce; Tomato Sauce is another grand sauce), so they aren’t the starting point for Bearnaise.

Bearnaise is a derivative of Hollandaise. Hollandaise is one of the classic grand sauces, built as an emulsion of egg yolks and clarified butter. Bearnaise uses that same base technique and emulsion, then adds a flavored reduction (white wine vinegar, shallots, and tarragon) to create its distinctive herbal note. The other options come from different grand sauces (Demi-Glace from Espagnole, and Espagnole itself is a brown sauce; Tomato Sauce is another grand sauce), so they aren’t the starting point for Bearnaise.

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