/ber nayz", bay'euhr-/ ; Fr. /bay annrdd nez"/ , n.
( sometimes l.c. ) a sauce of egg yolks, shallots, tarragon, butter, vinegar, and sometimes white wine and chopped chervil. Also called Béarnaise sauce .
[ Béarn district in SW France + -aise, fem. of -ais -ESE ]