If you’re a fan of rich, creamy sauces, chances are you’ve come across both hollandaise and béarnaise at some point.
These two classic French sauces are often used interchangeably, but they actually have some distinct differences that set them apart.
Both sauces are made with a base of egg yolks and butter, but the addition of different herbs and acids gives each sauce its own unique flavor profile.
In this article, we’ll explore the differences between hollandaise and béarnaise sauce, and give you some tips on how to use each one to elevate your cooking game.
So grab a seat and get ready to learn all about these delicious sauces!
What Is The Difference Between Bernaise And Hollandaise Sauce?
The main difference between hollandaise and béarnaise sauce lies in their flavoring. While hollandaise sauce is made with a reduction of lemon juice or white wine vinegar, white peppercorns, and a pinch of cayenne, béarnaise sauce uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine. The addition of these herbs and spices gives béarnaise sauce a more complex and savory flavor than hollandaise.
Another difference between the two sauces is their traditional pairings. Hollandaise sauce is often used to flavor vegetables and eggs, while béarnaise sauce is typically served with grilled meats like steak or fish.
The preparation of the two sauces also differs slightly. Hollandaise sauce is made by emulsifying egg yolks and liquid butter, while béarnaise sauce uses clarified butter emulsified in egg yolks, white wine vinegar, and herbs.
Despite these differences, both sauces share a similar base of egg yolks and butter, making them rich and creamy in texture. They are also both emulsions of two ingredients that don’t typically blend well together: butter and water.
What Is Hollandaise Sauce?
Hollandaise sauce is a classic creamy sauce that is typically served with breakfast or brunch dishes. It has a rich and buttery flavor that pairs perfectly with ingredients like poached eggs, asparagus, or salmon. This sauce is made by whisking egg yolks and lemon juice together until the mixture is thickened and doubled in volume. Then, melted butter is slowly drizzled in while continuing to whisk rapidly. The sauce is finished off with a pinch of cayenne and salt for flavor. Hollandaise sauce is one of the five “mother sauces” in French cuisine and is made with high-quality ingredients like organic eggs and grass-fed butter. While it may seem intimidating to make, it can actually be made easily over direct heat with whole butter instead of melted clarified butter. This warm and creamy emulsion is known for its tangy and decadent taste, making it a popular choice for breakfast and brunch dishes.
What Is Béarnaise Sauce?
Béarnaise sauce is a classic French sauce that is a derivative of hollandaise sauce, one of the five mother sauces of French cuisine. It is an emulsion of egg yolks and butter, cut through with vinegar flavored with shallots, tarragon, and chervil, all bound and thickened with egg yolks. The addition of these herbs and spices gives Béarnaise sauce a unique and complex flavor that complements grilled meats like steak or fish.
Traditionally, Béarnaise sauce is made by hand over a double boiler. Egg yolks are whisked with a herb-infused vinegar reduction, and then melted butter is slowly drizzled in while whisking. This process requires bicep stamina and can be quite challenging even for experienced cooks. Making the sauce too fast or too hot can cause it to split, while making it too cool can result in a thin, wet sauce instead of a rich, meat-coating sauce.
However, there is an easier and foolproof way to make Béarnaise sauce using a stick blender. While traditionalists might turn their nose up at the thought of using a modern appliance, the end result is exactly the same as hand-whisked – but in a fraction of the time and with less risk. The process takes less than two minutes and can be done while your steak is resting after cooking.
The Key Differences Between Hollandaise And Béarnaise Sauce
When it comes to hollandaise and béarnaise sauce, there are several key differences that set them apart. Firstly, their flavoring differs significantly. Hollandaise sauce is seasoned with lemon juice or white wine vinegar, white peppercorns, and cayenne pepper, while béarnaise sauce uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine. These added herbs and spices give béarnaise sauce a more complex and savory flavor than hollandaise.
Another difference lies in their traditional pairings. Hollandaise sauce is often used to flavor vegetables and eggs, while béarnaise sauce is typically served with grilled meats like steak or fish.
The preparation of the two sauces also varies slightly. Hollandaise sauce is made by emulsifying egg yolks and liquid butter, while béarnaise sauce uses clarified butter emulsified in egg yolks, white wine vinegar, and herbs.
Despite these differences, both sauces share a similar base of egg yolks and butter, making them rich and creamy in texture. They are also both emulsions of two ingredients that don’t typically blend well together: butter and water. Overall, the key differences between hollandaise and béarnaise sauce lie in their flavoring, traditional pairings, and preparation methods.
How To Use Hollandaise Sauce In Your Cooking
Hollandaise sauce is a versatile sauce that can be used in a variety of dishes to add richness and flavor. Here are some ideas for incorporating hollandaise sauce into your cooking:
1. Eggs Benedict: Hollandaise sauce is a classic topping for eggs Benedict, a dish consisting of poached eggs and Canadian bacon on an English muffin.
2. Vegetables: Hollandaise sauce pairs well with steamed or roasted vegetables, such as asparagus, broccoli, or Brussels sprouts.
3. Fish: Hollandaise sauce is a great accompaniment to poached or grilled fish, such as salmon or halibut.
4. Meat: While béarnaise sauce is the traditional pairing for steak, hollandaise sauce can also be used to add richness to grilled or roasted meats like chicken or pork.
5. Breakfast sandwiches: Use hollandaise sauce instead of mayonnaise on breakfast sandwiches for a rich and flavorful twist.
6. Potato dishes: Hollandaise sauce can be used to top baked potatoes or potato gratin for a decadent side dish.
Remember that hollandaise sauce can be tricky to make, so be sure to follow a trusted recipe and whisk continuously to prevent the sauce from breaking. With a little practice, you’ll be able to master this classic French mother sauce and add it to your cooking repertoire.
How To Use Béarnaise Sauce In Your Cooking
Béarnaise sauce is a versatile sauce that can be used to add a burst of flavor to a variety of dishes. Here are some ways to use béarnaise sauce in your cooking:
1. Steak: Béarnaise sauce is the perfect accompaniment to a juicy steak. Simply grill or pan-fry your steak to your desired doneness, then top it with a generous spoonful of béarnaise sauce.
2. Grilled fish: Béarnaise sauce also pairs well with grilled fish, especially salmon. The rich, creamy sauce complements the smoky flavor of the fish perfectly.
3. Roasted vegetables: Béarnaise sauce can also be used to add flavor to roasted vegetables like asparagus or broccoli. Simply drizzle the sauce over the vegetables before serving.
4. Eggs Benedict: While hollandaise sauce is the traditional topping for eggs Benedict, béarnaise sauce can also be used for a twist on this classic dish. Simply poach your eggs and serve them on an English muffin topped with ham or bacon and a spoonful of béarnaise sauce.
5. Grilled chicken: Béarnaise sauce can also be used to add flavor to grilled chicken breasts or thighs. Simply grill the chicken until cooked through, then top it with a spoonful of béarnaise sauce.
Tips For Making Perfect Hollandaise And Béarnaise Sauces At Home
Making hollandaise and béarnaise sauces at home can be a daunting task, but with the right techniques and tips, you can achieve the perfect velvety texture and flavor. Here are some tips to help you make the perfect hollandaise and béarnaise sauces at home:
1. Use warm butter: To ensure that your hollandaise or béarnaise sauce emulsifies properly, use warm melted butter. You can heat the butter in a microwave for about a minute until it is hot.
2. Blend the egg yolks well: When making hollandaise or béarnaise sauce, blend the egg yolks for at least 30 seconds to heat them up and give the sauce body.
3. Stream in the butter slowly: When adding the melted butter to the egg yolk mixture, stream it in slowly while blending on high speed. This will help create a smooth and velvety texture.
4. Use clarified butter for béarnaise sauce: Unlike hollandaise sauce, béarnaise sauce requires clarified butter to emulsify properly. Clarified butter is butter that has been melted and separated from the milk solids and water.
5. Don’t rush the process: Making hollandaise or béarnaise sauce requires patience and attention to detail. Whisk continuously and don’t rush the process by turning up the heat or adding too much liquid at once.
6. Season to taste: Adjust the seasoning of your hollandaise or béarnaise sauce to your liking by adding salt, cayenne pepper, lemon juice, dijon mustard, shallots, or other herbs and spices.
By following these tips, you can create a delicious hollandaise or béarnaise sauce that will elevate any dish. With practice, you’ll become a pro at making these classic French sauces at home.
