Ingredients

• The ingredients in béarnaise sauce and hollandaise sauce are very different. A béarnaise sauce generally consists of tarragon, shallots, vinegar, white wine, egg and butter. Tarragon is an herb used very often in French cooking. In flavor, it has a subtle anise or licorice taste. Shallots are a type of onion with a sweeter, milder taste. A hollandaise sauce, on the other hand, has fewer ingredients: egg yolk, lemon juice, butter and cayenne. Egg yolks impart a very rich flavor.

Technique

• Béarnaise sauces and hollandaise sauces are made very differently. In a béarnaise sauce, the tarragon, shallots, vinegar and white wine are combined and reduced. The egg yolks are gradually blended in and the butter follows. In a béarnaise sauce, the ingredients are gradually blended together in parts. In contrast, a hollandaise sauce requires more time and effort. The egg yolks and lemon juice are whisked vigorously together, then placed into a glass bowl upon warm water. The mixture is whisked rigorously, being careful not to let the mixture curdle. The additional ingredients are then folded into the egg yolks. A béarnaise sauce is stirred and gradually placed together, while a hollandaise sauce is whisked and requires a heat source.

Taste

• Hollandaise tastes very rich. It has a distinct buttery flavor and the lemon juice adds a subtle citrus taste. The lemon juice balances out the richness of the butter and egg yolks. Béarnaise sauce is also rich and buttery. However, it is less rich than hollandaise sauce because the vinegar and white wine counteract the richness of the egg yolks and butter. Also, béarnaise is far more aromatic and herbaceous because of the tarragon and shallots. Its flavor is more delicate than hollandaise.

Appearance

• Both sauces appear smooth and light yellow in appearance. They are also relatively thick. A hollandaise sauce is much smoother than a béarnaise sauce. Béarnaise sauce has green bits of tarragon and minced shallots that add texture and are apparent in the sauce's appearance.

Uses

• Hollandaise sauce's most common dish is eggs benedict, a poached eggs dish. Traditionally, hollandaise pairs very well with eggs and vegetables such as asparagus and green beans. It is occasionally used on fish dishes; however, hollandaise sauces are very rich and can easily overpower a light-flavored or unique-flavored fish such as tuna or salmon. Béarnaise sauces are used in more dishes than hollandaise. It is not as rich as hollandaise and, therefore, does not overpower fish, poultry and meats. Also, the herbaceous quality of a béarnaise is excellent with fish and meat.