Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks, white wine vinegar and flavored with herbs. It is derived from Hollandaise sauce, one of the five French haute cuisine mother sauces.
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.
In appearance, it is light yellow and opaque, smooth and creamy.
The sauce is said to have first been created by the chef Collinet, the inventor of puffed potatoes (pommes de terre soufflées), and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye, not far from Paris. The restaurant was named after Henry IV of France, a gourmet himself, who was born in the province of Béarn.
Cattle Baron is renowned for it Chateaubriand steak which is a fillet flambéed with brandy & served with Mushroom sauce and Cattle Baron Béarnaise Sauce.