What Is the Difference Between a Bernaise Sauce & Hollandaise Sauce?

Eggs benedict is the most-known dish using hollandaise sauce.

Béarnaise sauce and hollandaise sauce are both traditional French sauces used in French cooking, and originated in Paris, France. Hollandaise originated in the 17th century, while béarnaise sauce was not used until the 19th century. Béarnaise sauce is considered a derivative of hollandaise sauce because both sauces have a base of egg yolk, butter and an acid. Although the sauces have the same origins, there are many differences between a béarnaise sauce and a hollandaise sauce.

Ingredients

Egg yolks are the basic ingredient in hollandaise and bearnaise sauces.

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

Bearnaise sauce complements steak dishes.

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.

References

• The Food Network: Béarnaise Sauce
• The Food Network: Hollandaise Sauce
• What's Cooking America: Sauces - History of Sauces