Hollandaise and Béarnaise

Consistency and body.

Perfectly smooth texture, with no graininess from overcooked egg. Light and easily pourable but thick enough to coat foods; somewhat thicker than properly made roux-based sauces.

Flavor.

Taste of fresh butter, balanced by a subtle acidity from the reduction and/or lemon juice. Béarnaise has, in addition to these flavors, a mild herb flavor from the tarragon and parsley. Proper amount of salt.

Appearance.

Lemon-yellow color. Good shine, but no oiliness.