Techniques › Hollandaise & Bearnaise Sauces

Béarnaise Sauce

• 1/4 cup chopped shallots
• 1/4 cup chopped fresh tarragon
• 4 oz. white wine
• 4 oz. white wine vinegar

Hollandaise Sauce

• 4 egg yolks
• 1 lemon
• 2 tbsp hot water
• 4 oz. (1 stick) COLD butter

Make Reduction for Béarnaise Sauce

1. In a heated skillet add shallots and tarragon
2. Add white wine and white wine vinegar

While Béarnaise Sauce is reducing on the stove --

Start the Hollandaise Sauce (Don't be Afraid!)

1. In a bowl add egg yolks (save egg whites in freezer for another day)
2. Add juice of 1 lemon
3. Add hot water
4. Put bowl on top of pot of simmering water
5. Whisk ingredients
6. At 1 minute mixture will start to thicken
7. Whisk until thickened to the consistency of loose mayonnaise.  (As it thickens, you will start to see the stainless steel bottom of the bowl)
8. Remove from heat
9. Whisk in COLD butter gradually.  (Tip:  Put a dish towel under the bowl to keep it from moving.)  Return to heat if necessary.  Looking for a consistency that's thin enough to spoon but thick enough to where it will stand up

This finishes the Hollandaise Sauce.  Use alone or add Béarnaise Sauce as follows:

Finish the Bearnaise Sauce

1. Remove sauce from stove
2. Strain into Hollandaise a little at a time and whisk thoroughly