2 syllables: Bear, naise Sauce. Stress on naise Sauce.
ber-NAYZ-saws
/bɛɹˈneɪz sɔs/
Bearnaise Sauce is pronounced ber-NAYZ-saws (/bɛɹˈneɪz sɔs/). It has two syllables (Bear-naise Sauce), with the stress on "naise Sauce". Bearnaise sauce is a rich, tangy sauce based on clarified butter and egg yolks, seasoned with shallots, chervil, tarragon, and white wine vinegar. It is a classic French accompaniment for grilled meats, often distinguished by its silky texture and herbaceous aroma. The term refers specifically to this emulsified sauce rather than a general béarnaise-inspired style. Historically associated with haute cuisine and refined dining, it is typically used as a finishing sauce.
nounBearnaise sauce is a rich, tangy sauce based on clarified butter and egg yolks, seasoned with shallots, chervil, tarragon, and white wine vinegar. It is a classic French accompaniment for grilled meats, often distinguished by its silky texture and herbaceous aroma. The term refers specifically to this emulsified sauce rather than a general béarnaise-inspired style. Historically associated with haute cuisine and refined dining, it is typically used as a finishing sauce.
"I reduced the heat and whisked in the Bearnaise sauce until it thickened."
"The chef served steak with a velvety Bearnaise sauce."
"Her bearnaise sauce had perfectly balanced acidity and herbal notes."
Pronounce as /ˌbɛərˈneɪz sɔs/ in broad terms; in careful speech you can render it as beh-RNAYZ sos, stressing the second syllable of Bearnaise. The ‘Bear’ portion rhymes with bear, the ‘naise’ rhymes with base, and the final word is pronounced sos, with a clean long o. IPA reference: US /ˌbɛərˈneɪz sɔs/, UK /ˌbeɜːˈneɪz sɒs/.
Two- to three typical errors: 1) Troping the first syllable as ‘bear-nay’ with weak stress on the second; correct by stressing the ‘naise’ part: behr-NAHZ. 2) Muddling the ‘naise’ into ‘nance’ or ‘nize’; fix by ending with a clear /eɪz/ rather than /ənz/. 3) Slurring the final s into z or dropping it; keep final /s/ crisp. IPA guidance helps keep the vowels focused on /eɪ/ and the final /s/ clear.
US tends to reduce the /r/ in Bearnaise and emphasizes /neɪz/. UK often preserves a stronger rhoticity in phrases and may use a longer /ɔː/ for 'sauce' with non-rhotic influence on Bearnaise depending on speaker. AU mirrors US vowel qualities but with Australian vowel flattening and more clipped rhythm. Overall, the stressed syllable is near the second syllable, with /eɪ/ in ‘naise’ and a clear /ɔs/ or /ɒs/ for ‘sauce’.
Key challenges include the French-derived “naise” with /eɪ/ diphthong and the two-syllable coil in Bearnaise: /ˈber/ vs /ˈbeər/ plus the trailing /neɪz/. The accent falls on the second syllable, which is less intuitive for English speakers. The final cluster -aise combines a vowel with a nasal-like glide, and the final /s/ must be crisp in connected speech. Mastery requires careful lip-tension and precise tongue placement.
Bearnaise includes the é in its French spelling, guiding a close-mid front vowel /eɪ/ in the ‘naise’ portion and a subtle separation between Bear and naise, unlike a simple ‘bear-nise’ in some anglicized renderings. The word’s rhythm favors a secondary stress on the ‘naise’ syllable, and the final s is pronounced clearly to avoid blending with the following word.
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Bearnaise originates from the French province of Béarn (Béarn) in the southwest, named Béarn (Béarn) with the –aise suffix meaning “from” or “pertaining to.” The dish and its name are tied to the sauce’s rumored origin during the 19th century in Parisian kitchens, where chefs like Marie-Antoine Carême popularized refined emulsions. The word has often been conflated with béarnaise-style sauces derived from hollandaise; the distinction lies in the emulsion’s herbaceous character and the emphasis on tarragon and shallot. The earliest attestations place the sauce in culinary writing of the late 1800s, with early recipes describing a butter-emulsified base enriched with egg yolk and a reduction of wine and shallots. Over time, “Bearnaise” has become a standard menu item across haute cuisine, symbolizing French culinary elegance and precise technique in sauce-making. The spelling with the acute accent on é reflects French orthography, though English menus frequently render it without the accent. In modern usage, Bearnaise has also become a template for similar herbaceous emulsions, sometimes adapted with variations on wine, vinegar, or aromatics, while keeping the essential tarragon-forward profile.
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Words that rhyme with "Bearnaise Sauce"
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