Bearnaise

Reminds me of making a Bearnaise sauce: you can make it over an open flame if you know what you are doing; surely the same can be said for art.

Rockwell’s Palette James Gurney 2010

The bet involved dinner at Bernie's Bearnaise, central Vermont's most chichi restaurant.

Broken Symmetry Angela Brett 2010

But what about the formal, classic sauces such as Espagnole or Bearnaise?

Blood Orange Granita 2009

Ash, only slightly dumber than he looks, cracks him one in the jaw to try and spoil his supper of ‘Braised Ash Bearnaise in a white wine sauce with a fried egg on top and Spam.’

Marvel Zombies Vs. Army of Darkness #2 (of 5) | Major Spoilers - Comic Book Reviews and News 2009

But, when a movie, in its tagline, of all places, implores its audience to "look closer", shouldn't the people whose job it is to think about movies be the ones who point out that what we all thought was a sumptuous filet mignon was actually a Big Mac slathered in Bearnaise?

"Future Classics" That Turn Out To Be Classics Jaime J. Weinman 2009

Christian Desplat, Cultures en Béarn (Librairie des Pyrénées et de Gascogne, 2001), excellent on the persistence of ancient and medieval folkways in the modern world, and the interplay of French and Bearnaise language and culture; Nicolas de Bordenave, Histoire de Béarn et de Navarre (Paris, 1873), a fine work of scholarship.

Champlain's Dream David Hackett Fischer 2008

Christian Desplat, Cultures en Béarn (Librairie des Pyrénées et de Gascogne, 2001), excellent on the persistence of ancient and medieval folkways in the modern world, and the interplay of French and Bearnaise language and culture; Nicolas de Bordenave, Histoire de Béarn et de Navarre (Paris, 1873), a fine work of scholarship.

Champlain's Dream David Hackett Fischer 2008

Actually I prefer Bearnaise on Eggs Benedict ... add some tarragon!

The cheese plague 2005

The Bearnaise sauce was cloud light, with just the right acidity and the horseradish for the cream was freshly grated.

At My Table 2007

The only accompaniments were a wedge of lemon, horseradish cream and Bearnaise sauce.

At My Table 2007