Hollandaise and Béarnaise Sauces

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By James Peterson

Published 2007

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This is a whole family of classic sauces made by whisking water with egg yolks and adding clarified butter. The flavoring added to the emulsion is what gives the sauce its particular identity: lemon juice produces hollandaise, while an infusion of wine vinegar, pepper, tarragon, and shallots turns it into a béarnaise sauce. More classic variations follow.