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baarnaise

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The answer BAARNAISE has 0 possible clue(s) in existing crosswords.

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The word BAARNAISE is NOT valid in any word game. (Sorry, you cannot play BAARNAISE in Scrabble, Words With Friends etc)

There are 9 letters in BAARNAISE ( A¹B³E¹I¹N¹R¹S¹ )

To search all scrabble anagrams of BAARNAISE, to go: BAARNAISE?

Rearrange the letters in BAARNAISE and see some winning combinations

6 letters out of BAARNAISE

ABASER ABASIA ANABAS ANEARS ARENAS ARISEN ARSINE BAIRNS BINERS BRAINS BRAISE BRINES NAIRAS RABIES SABINE

5 letters out of BAARNAISE

4 letters out of BAARNAISE

3 letters out of BAARNAISE

AAS ABA ABS AIN AIR AIS ANA ANE ANI ARB ARE ARS BAA BAN BAR BAS BEN BES BIN BIS BRA EAR ENS ERA ERN ERS INS IRE NAB NAE NEB NIB RAI RAN RAS REB REI RES RIA RIB RIN SAB SAE SEA SEI SEN SER SIB SIN SIR SRI

2 letters out of BAARNAISE

AA AB AE AI AN AR AS BA BE BI EN ER ES IN IS NA NE RE SI

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Definitions of baarnaise in various dictionaries:

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Baarnaise might refer to
Béarnaise sauce (; French: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. (One means of preparing Béarnaise, see below, is to start with Hollandaise and add the other ingredients.) Its name is related to the province of Béarn, France (see below).In appearance, it is light yellow and opaque, smooth and creamy. * Béarnaise is a traditional sauce for steak.

Baarnaise might refer to

Béarnaise sauce (; French: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is more stripped down, using a reduction of lemon juice or white wine. (One means of preparing Béarnaise, see below, is to start with Hollandaise and add the other ingredients.) Its name is related to the province of Béarn, France (see below).In appearance, it is light yellow and opaque, smooth and creamy.
* Béarnaise is a traditional sauce for steak.

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