Bearnaise Sauce Histamine Information

Bearnaise sauce, a classic French sauce, is often used as a topping on meals. Its main components are egg yolks, butter, white wine vinegar, shallots, and tarragon. It is not particularly high in histamine content itself, but there are some factors to consider regarding its ingredients. Egg yolks and butter in the sauce do not typically contribute significantly to histamine levels; however, white wine vinegar is among the foods listed with high histamine content. Hence, Bearnaise sauce, due to its vinegar content, could potentially contribute to increased histamine levels. Furthermore, shallots, although not conclusively proven to be histamine liberators, are from the same family as onions, which could have some liberating properties. On the other hand, there is a chance that tarragon, an ingredient in Bearnaise sauce, could potentially lower histamine levels. One research study authored by Anosike C. A., et al., titled "Anti-inflammatory and bronchodilatory constituents of leaf extracts of Anethum graveolens L. and Artemisia dracunculus L."(published in the African Journal of Traditional, Complementary and Alternative Medicines in 2012), showed that tarragon extracts had anti-inflammatory effects, leading us to speculate it may lower histamine in the body. Yet, it is crucial to note that there is a lack of intensive research into tarragon's specific impact on histamine levels, thus this should be seen as a preliminary finding. Moreover, it's important to consider individual tolerances and reactions, as these can vary significantly. As everyone's body is unique, some may find that they tolerate Bearnaise sauce well despite its histamine-potential content, while others may experience discomfort or histamine-related symptoms. References: 1. Anosike, C. A., Obidoa, O., & Ezeanyika, L. U. S. (2012). Anti-inflammatory and bronchodilatory constituents of leaf extracts of Anethum graveolens L. and Artemisia dracunculus L. African Journal of Traditional, Complementary and Alternative Medicines, 9(4), 484-493.