Hollandaise and Bearnaise Sauce
Hollandaise Sauce is a multipurpose sauce, most know for Eggs Benedict. Bearnaise Sauce adds a lovely flavour to cooked vegetables such as asparagus or green beans and is lovely with bbq beef
Ingredients
For Both Hollandaise and Béarnaise Sauce
- 3 Tbsp lemon juice
- 1/2 cup firm butter
- 2 egg yolks
Béarnaise Sauce Additional Ingredients
- 1 Tbsp minced dried onion
- 1 Tsp dried tarragon leaves
- 2 Tbsp white wine - or 1 tbsp white wine vinegar
Béarnaise Sauce (Optional)
- 1/2 Tsp dried chervil leaves
Instructions
Hollandaise Sauce and Béarnaise Sauce
- In small saucepan, stir egg yolks and lemon juice briskly with wooden spoon. Add half the butter; stir over very low heat until butter is melted.
- Add remaining butter, stirring briskly until butter is melted and sauce thickens. (Be sure butter melts slowly as this gives eggs time to cook and thicken the sauce without curdling). Serve warm or at room temperature.
Béarnaise Sauce next steps
- Stir in the minced onion, the tarragon leaves,the chervil leaves (if using) and the white wine or, if you prefer, the white wine vinegar into the Hollandaise Sauce.
Notes
Leftover sauce can be stored covered in the refrigerator for several days. Before serving, stir in small amount of hot water or heat briefly in the microwave and stir well.