Béarnaise

Sauce béarnaise is really a hollandaise that uses a reduction of shallots, vinegar, and wine instead of lemon juice, orange juice, or fish stock. There is a whole family of béarnaise, depending on which additive is used—tomato, meat glaze, or various herbs.

As with hollandaise, the sauce should be made in a noncorrosive saucepan or bowl. Do not try to get the sauce very hot when serving; the food it accompanies (grilled meats, etc.) should be hot and the sauce warm.