Question

What is the difference between hollandaise and Bearnaise sauce? Learn the key ingredient—tarragon—that distinguishes these two classic French sauces.

Answer 1

Both Hollandaise and Bearnaise are emulsified sauces based on egg yolks and butter, but Bearnaise is flavored with tarragon and shallots, while Hollandaise is flavored with lemon juice.

Detailed Explanation:

Hollandaise and Bearnaise sauces are classic French sauces often served with eggs, vegetables, or meat. They both belong to the family of emulsified sauces, meaning they are created by combining ingredients that don't naturally mix, like butter and egg yolks. The key difference lies in their flavor profiles.

Hollandaise: This sauce is made by whisking egg yolks with melted butter, lemon juice, and a touch of salt and pepper. The lemon juice provides a bright, acidic flavor that complements rich dishes. The emulsification process creates a smooth, creamy texture.

Bearnaise: Bearnaise sauce is essentially Hollandaise with the addition of tarragon, shallots, and peppercorns. These ingredients are typically reduced in vinegar and white wine before being added to the egg yolk and butter emulsion. The tarragon gives Bearnaise a distinctive anise-like flavor, while the shallots add a subtle oniony note.

In summary, both sauces share a similar base, but the flavoring ingredients create distinct and recognizable tastes. Hollandaise is lemony and bright, while Bearnaise is herbaceous and slightly more complex.

Pro Tip:

When making either sauce, use clarified butter (butter with the milk solids removed) to prevent the sauce from breaking or becoming grainy. Clarified butter has a higher smoke point and contributes to a smoother, more stable emulsion.