Bearnaise and Hollandaise are both warm sauces used in French and other cuisines, commonly served with meats and vegetables. They are very similar in appearance, taste, and aroma, which leads some people to believe they are the same sauce. Béarnaise sauce was developed later and is thought to be a variation of the older Hollandaise sauce. This article explores the differences between these two similar sauces.
Hollandaise Sauce
Hollandaise is a yellow sauce made from a mixture of eggs and butter, along with other ingredients such as salt, pepper, and lemon juice for added flavor and aroma. There are many variations of this sauce throughout France, with some areas using ingredients like thyme and shallots. The sauce is served warm over various dishes and can make even a dull-looking recipe incredibly delicious and interesting. Its smooth texture, achieved through the use of egg yolks, makes the sauce very creamy. Interestingly, Hollandaise sauce was initially known as Isigny, named after a French town. The name changed to Hollandaise sauce during WWI when butter for making the sauce was scarce and had to be imported from Holland.
Key Takeaways
- Hollandaise sauce is made from a mixture of eggs and butter, with other ingredients such as salt, pepper, and lemon juice added for flavor and aroma.
- Béarnaise sauce is an emulsion of butter and egg yolks, served warm as a condiment with various dishes, and includes additional ingredients like shallots, tarragon, vinegar, chervil, and sometimes wine.
- The main difference between the two sauces lies in their flavorings: Hollandaise uses lemon juice, while Béarnaise incorporates ingredients such as peppercorns, vinegar, and chervil.
