2 syllables: bear, naise. Stress on naise.
burr-NAYZ
/bɜːrˈneɪz/
bearnaise is pronounced burr-NAYZ (/bɜːrˈneɪz/). It has two syllables (bear-naise), with the stress on "naise". Bearnaise is a rich, emulsified sauce based on clarified butter and egg yolks, flavored with tarragon, shallots, and vinegar. It is a refined French preparation typically served warm alongside grilled meats, especially steak. The term originates from Bearnais, the historical region of Béarn in southwestern France, and the sauce shares its name with that locale’s culinary tradition.
Bearnaise is a rich, emulsified sauce based on clarified butter and egg yolks, flavored with tarragon, shallots, and vinegar. It is a refined French preparation typically served warm alongside grilled meats, especially steak. The term originates from Bearnais, the historical region of Béarn in southwestern France, and the sauce shares its name with that locale’s culinary tradition.
"When the steak arrived, a generous spoon of bearnaise crowned the plate."
"The chef’s bearnaise sauce had the perfect balance of tang and herbal aroma."
"I asked for bearnaise on the side to avoid staining the delicate fish."
Bearnaise is pronounced /ˌbeɚˈneɪz/ in US English, with the main stress on the second syllable. The initial be- sounds like ‘bear’ without a strong rhotic vowel, the -ar- becomes a mid-front vowel, and the ending -aise rhymes with ‘raise’ in many accents. In careful French pronunciation the final z is silent-ish in nasal phrasing, but in English you’ll hear the /z/. Try saying behr-NAIZ with a clear /eɪ/ diphthong. IPA: US /ˌbeɚˈneɪz/; UK /ˌbeəˈneɪz/; AU /ˌbeəˈneɪz/.
Common errors include treating the middle vowel as a long /iː/ (as in ‘bean’), pronouncing the ending as /-s/ instead of /-z/, and misplacing the stress on the first syllable. Correction tips: keep the /ɚ/ or rhotacized vowel in the first syllable in US English, ensure the second syllable carries the primary stress with /neɪ/, and finish with /-z/ to avoid a hard /s/ or /sə/ ending. Practice by breaking it into segments: beɚ-ˈneɪz.
In US English, you typically hear a rhotacized first syllable with a clear /ɚ/ and a stressed second syllable /ˈneɪz/. UK speakers often use a non-rhotic /ˈbeəˌneɪz/ with a diphthong closer to /eə/ and a less pronounced rhotics. Australian pronunciation follows UK patterns but may reduce rhotics slightly and use a broader /eɪ/ in the second syllable. All variants end in the /-z/ sound, but the preceding vowel qualities and the strength of rhoticity vary.
The difficulty stems from the French-origin diphthong and nasal-like vowel patterns, plus the final /z/ after a voiced consonant cluster and the subtle liaison in French-inspired terms. The combination of a Schwa-like or rhotacized first vowel and the /neɪz/ ending makes it easy to misplace the stress or flatten the second syllable. Focus on maintaining a crisp /neɪ/ diphthong and finishing with a voiced /z/.
Yes: the second syllable bears the primary stress and the vowel is a prominent /eɪ/ (as in raise). English speakers might insert a softer /r/ in the first syllable depending on rhoticity, but keeping the /ɚ/ or /ə/ approximation is helpful. Also, ensure the final /z/ is not devoiced to /s/; you want a clear /z/ to reflect the French-influenced spelling.
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US differences: rhotacized first syllable, strong /ɚ/; UK/AU: non-rhotic tendencies, closer to /beəˈneɪz/. Vowel specifics: second syllable uses /eɪ/ as in raise; avoid flattening to /eɪz/ alone; final /z/ should be voiced and crisp. Practical steps: emphasize /beɚ/ or /beə/ and glide into /neɪz/ with a distinct /eɪ/ vowel and a muted but audible /z/.
Bearnaise derives from Bearnais, the old French canton of Béarn in the southwestern part of France. The name Béarn itself comes from the Basque word bearne, meaning ‘land by the water’ or ‘borderland.’ The sauce is a variation of Hollandaise and is believed to have been created or popularized in the 19th century by chefs in or around Béarn as a regional adaptation. The full recipe emphasizes estragole-like tarragon notes and tends to integrate shallots and wine vinegar to create acidity that counters the richness of butter. Early written references to bearnaise-like emulsions appear in 18th- and 19th-century French culinary literature, with professional chefs in Paris and provincial kitchens developing the preparation into a refined sauce that bears the geographical label to evoke origin and authenticity.
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💡 These words have similar meanings to "bearnaise" and can often be used interchangeably.
🔄 These words have opposite meanings to "bearnaise" and show contrast in usage.
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Words that rhyme with "bearnaise"
-nes sounds
-ins sounds
Practice with these rhyming pairs to improve your pronunciation consistency:
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