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In France, Banana shallots are one of the most popular aromatics used in the traditional French bearnaise sauce. The word bearnaise translates from French to mean “from Bearn,” which is a town in France, and the sauce was named after the town in honor of its creator, chef Jules Colette. The creamy sauce is a variation of the famous hollandaise sauce, which is considered to be one of the five “mother sauces” of French cuisine, and chef Colette took the base hollandaise ingredients of butter and egg yolks and combined them with tarragon, shallots, peppercorns, and white wine vinegar to create the new sauce. Legend has it that chef Colette debuted the bearnaise sauce at the opening of his Paris restaurant in 1836, and the sauce was met with great enthusiasm, popularizing it into the beloved sauce that is still used today. Bearnaise sauce is traditionally served on roasted meats, especially steak, and is also commonly paired with seafood and eggs.
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