“Portuguese sauce.” Rich beef stock enriched with port, and with onions, garlic and tomatoes. May also have raisins and almonds added, and red pepper.
Bearnaise 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; created at Saint-Germain around 1830 it is usually served with steaks (e.g. entrecôte béarnaise) and sometimes with lamb.
