Bayonne ham. A French ham cured with saltpetre, salt, sugar and seasoning, sometimes including red wine, in and around Bayonne in the Basque Country. It is dried for up to 6 months and is generally left on the bone.
Béarnaise sauce, one of the classic sauces. White wine is reduced with shallots and tarragon and then cooled. Egg yolks and butter are beaten in and the mixture strained and finished with chopped tarragon and sometimes chervil; usually served with steaks, sometimes with lamb.
