I have a very important question for you. Bearnaise or Hollandaise? If you had eggs Benedict at brunch this weekend it was most likely topped with Hollandaise sauce. Last time you were at a steak house there is a good chance you had your filet with Bearnaise sauce…. But what is the difference between Bearnaise and Hollandaise? I asked some of my friends and family to see what they thought.
“Shoot, I get those two confused.” “The hollandaise has lemon juice.” “Bearnaise has tarragon.” “Oh Dang… Hollandaise is more for asparagus and things and Bearnaise is more for meats?” “Tarragon!”“One comes from Holland????” “Well, when I was growing up the only thing we put Hollandaise on was asparagus. It’s not just for asparagus?”
I got a lot of good answers (some funny ones too)! The big difference is the kind of acid in the sauces and the herbs. Hollandaise has lemon as the acid and bearnaise has white wine vinegar reduced with tarragon and shallots. So now that we know the difference between the two sauces what best pairs them with? For Bearnaise, it is traditionally served with steak, especially filet mignon or chateabriand. As for Hollandaise, it is definitely a little milder and that is why it goes so well with just about every type of fish and veggie. Oh and let’s not forget, it is amazing on eggs Benedict!
What I love the most about making these classic sauces from scratch versus buying a jar, using a packet mix or making a ‘quick version’ with mayo in the blender is that in only about 10 minutes time, with just a little bit of effort, you make something gourmet, delicious and better than what is served at most restaurants. The bragging rights are obviously another bonus! Below are the recipes for these two classic sauces. After you try them out don’t forget to let me know: Bearnaise or Hollandaise?
Bearnaise Sauce
1 green onion, finely chopped
1/4 cup chopped shallots
2 tablespoons fresh chopped tarragon
10 crushed black peppercorns
4 tablespoons white wine vinegar
4 tablespoons sherry
3 egg yolks
3/4 cup butter, cut in pieces, room temperature
dash cayenne pepper
pinch of kosher or sea salt
additional chopped fresh tarragon
Combine onion, shallot, tarragon, peppercorns, vinegar and sherry in a small saute pan. Simmer over medium heat until mixture is reduced by half. In the top half of a double broiler over simmering water, place egg yolks. Strain herb mixture through a fine sieve into egg yolks, pressing juices out with a spatula. Whisk eggs and mixture until blended. Now add butter piece by piece, not adding another piece until the first one is fully incorporated, whisking the entire time. Don’t allow the water in the bottom half of the double boiler to boil, make sure it stays at a strong simmer. Once all the butter is mixed in stir in a dash of cayenne, taste test for salt and add some fresh tarragon. Remove from heat and let stand for 3-5 minutes and then serve immediately.
Hollandaise
3 egg yolks
3/4 cup butter, cut in pieces, room temperature
1 tablespoon lemon juice
dash cayenne pepper
pinch of sea salt
In the top half of a double broiler over simmering water, place beaten egg yolks. Whisk and add butter piece by piece, not adding another piece until the first one is fully incorporated, whisking the entire time. Don’t allow the water in the bottom half of the double boiler to boil, make sure it stays at a strong simmer. Once all the butter is mixed in stir in lemon juice, a dash of cayenne and taste test for salt. Remove from heat and let stand for 3-5 minutes and then serve immediately. Optional: Can be garnished with chive, paprika, or parsley.
FAQs
Hollandaise may be custardy in texture, but the taste is light and bright. If you add a little blood orange, it becomes Maltaise sauce. Comparatively, bearnaise is more tangy from the addition of the vinegar, with earthy depth from the herbs. In short, if hollandaise is lemony, then bearnaise is herby.
What's the difference between béarnaise and hollandaise? ›
It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France.
What is the correct amount of reduction needed per yolk when making sauce béarnaise? ›
The correct amount of reduction needed per yolk when making sauce béarnaise is 3 tablespoons of reduction per yolk.
What will happen to hollandaise sauce if the butterfat leaks because the sauce is too hot? ›
Tips & Techniques > Troubleshooting Hollandaise
If the heat is too high, the egg yolks will curdle and the sauce will become grainy. When a sauce splits, this means that the fat has separated from the egg foam (the sauce has lost its emulsion). The result will look thin, greasy, and lumpy.
Does Eggs Benedict have hollandaise or béarnaise? ›
It's a delicate sauce, made thick by the emulsion between the egg yolks and butter. In appearance, hollandaise is pale yellow, smooth, and creamy. It's commonly served as a finishing sauce for eggs Benedict, poached fish, and asparagus.
What is a sister sauce to hollandaise? ›
The sister sauces include:
Chantilly = hollandaise + whipped heavy cream.
Why is bearnaise sauce so good? ›
We cannot ignore the value of tarragon's earthy notes nor the subtle umami from the cooked shallots. Likely, it is the forwardness of the acid in béarnaise that makes it so delectable when paired with steak or other fatty meats.
Can you substitute hollandaise for béarnaise? ›
Hollandaise is what is known as a French mother sauce, meaning it can be used to make a range of other sauces, including béarnaise. Béarnaise sauce builds on hollandaise with egg yolks, butter, white wine vinegar, shallots, and tarragon.
Is hollandaise sauce basically mayonnaise? ›
Mayonnaise combines egg, acid (vinegar or citrus juice, sometimes both) and oil, while aioli combines egg, garlic and oil. Aioli's texture is a little thicker than glossy mayonnaise. Meanwhile, hollandaise is a warm sauce that uses butter in place of oil.
Why is vinegar added to hollandaise sauce? ›
Lemon juice or vinegar helps keep the hollandaise from separating and also adds a touch of acidity for flavour. I much prefer white wine vinegar for its flavour. The eggs need to be cooked, so as you'll see, we'll be heating up the butter so it's bubbling (but not burnt).
Add the fat too fast and you break your emulsion. Heat it up too much and it turns into scrambled eggs. Don't heat it enough and you'll have a thin, wet sauce instead of a rich, meat-coating sauce.
How do you keep Béarnaise sauce from separating? ›
Work over consistent heat––sometimes a big jump in temperature can cause the emulsion to break and separate. While cooking, keeping the heat low and slow can keep your sauce happy and together! Add a little fat back––a classic emulsified sauce is typically a 1:1 ratio of fat to liquid!
Can you add too much butter to hollandaise sauce? ›
Why Does Hollandaise Sauce Break? Over-heating or overcooking the egg yolks is one culprit. Next time, be sure to use a double boiler and heat the yolks gently to avoid overcooking them. The second cause is either adding too much butter or adding it too quickly.
Why does my hollandaise just taste like butter? ›
If your hollandaise sauce tastes mostly like butter, you may have added too much butter to the recipe. Try adding a little more Dijon mustard and lemon juice to balance out the flavors. Is the Hollandaise sauce like mayo? No, hollandaise sauce is not like mayonnaise.
Does more butter make hollandaise thicker? ›
Because of its water content, more whole butter is needed to thicken a hollandaise then just straight clarified butter. Make sure your acid reduction is cool before the egg yolks are added or they may curdle.
How to unsplit hollandaise? ›
Gradually whisk in 1/4 part hot water to your broken hollandaise. Add 1 tbsp hot water at a time until your hollandaise begins to come together. Continue to add the water gradually until your sauce is the right consistency.
How can you prevent eggs from scrambling in hollandaise sauce? ›
Slowly (and I mean very slowly) drizzle the hot butter into the blender. If you do this too fast you'll split the sauce and potentially also scramble the eggs. As you add the butter you see the thick and silky hollandaise forming.
When making a hollandaise sauce What is the most common mistake that is made? ›
Hollandaise sauces are best cooked at temperatures around 120-140 degrees Fahrenheit. Anything over this maximum puts this condiment at risk of splitting, which occurs when the creamy, smooth emulsion of the egg yolks, lemon juice, and melted butter breaks. The sauce will separate into pools of fat floating in liquid.
