Classic Béarnaise Sauce

Can you believe Béarnaise sauce was a glorified mistake? The scene takes place in the kitchens of the ‘Henri IV pavilion’ in St-Germain-en-Laye in 1837. A cook by the name of ‘Collinet’ overboils a shallot sauce by letting it reduce too long. He decides to save it by adding egg yolks and herbs. When asked the name of his sauce, Collinet tries to find a name and gets inspired by Henri IV who came from Béarn province. The Béarnaise Sauce was born!