Classification of bearnaise sauce

Béarnaise sauce is classified as a derivative of hollandaise sauce, which is one of the five "mother sauces" in classical French cuisine. It is an emulsified sauce made from clarified butter, egg yolks, and white wine vinegar, flavored with shallots, tarragon, and chervil. Typically served with meats, particularly steak, Béarnaise is known for its rich flavor and creamy texture. Its classification emphasizes its role as a classic sauce in French culinary tradition, particularly in gourmet cooking.