[bloodrayne]

Hollandaise Sauce is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent, usually seasoned with salt and a little black pepper or cayenne pepper. Hollandaise sauce is well known as a key ingredient in eggs Benedict.

Hollandaise is famous as a difficult sauce to make well and to hold. Properly made it should be smooth and creamy, and if beaten long enough will hold its shape as firmly as whipped cream. It tastes very rich and buttery, with a mild tanginess added by the lemon juice and seasonings.


Bearnaise Sauce is a sauce of butter and egg yolks flavored with tarragon and shallots, with chervil, cooked in wine and vinegar to make a glaze. "A Béarnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practise for the result to be perfect," wrote the restaurateur Fernand Point (1897-1955), the father of modern French cuisine, in Ma Gastronomie. It is a traditional sauce for steak.

Like Hollandaise sauce, Bearnaise sauce is an emulsion of butter in egg yolks. The difference is only in their flavoring: Bearnaise uses a glaze of vinegar and tarragon, while Hollandaise uses lemon juice.


I had to look it up...I didn't know the difference:o


I'm going with Bearnaise.....I think