Hollandaise sauce is a key ingredient in eggs Benedict.
Whether you're eating meats or vegetables, a complementary sauce brings out new flavors and allows you to experience your food in new ways. While some sauces share similar ingredients, like bearnaise sauce and hollandaise sauce, they are markedly different in flavor, composition and history. Confusing the two sauces may result in tastes you may not expect or enjoy, so pay close attention to the ingredients you use and the steps you take when preparing them.
History
Sometimes referred to as a "mother" sauce to bearnaise, hollandaise sauce did not always have the same name. It was once referred to as "sauce Isigny" for a town in France. But when butter production ceased during World War I, the butter used in this sauce was imported from Holland, leading to the name "hollandaise." Bearnaise sauce, on the other hand, was first created in Paris in the 19th century. It was named for Henry IV, who was born in Bearn, France.
Ingredients
Hollandaise and bearnaise sauces contain different ingredients.Hollandaise is prepared using egg yolks, lemon juice, butter, salt and cayenne, with variations including ingredients like shallot and thyme. Bearnaise contains these same ingredients, but may also include chervil, crushed peppercorns, tarragon and white-wine vinegar. Both hollandaise and bearnaise are heated in saucepans to produce thick, creamy sauces.
Serving
Because of their slightly different ingredients, hollandaise and bearnaise sauces are served with different foods; mixing them up may result in unconventional combinations. Bearnaise is typically served with beef, steak or shellfish. It may also be used as a dip for bread. Hollandaise, however, is generally served with vegetables or eggs. Eggs Benedict is a dish in which hollandaise sauce is poured over eggs, English muffins and Canadian bacon.
Taste
Hollandaise sauce is a thick emulsion sauce with a taste of eggs and cayenne; you may use more or less cayenne to taste during the emulsion process. Bearnaise, however, is creamier and not as thick as hollandaise. While it retains the egg flavor, the addition of peppercorns, vinegar and shallots gives it a more distinct, pungent flavor that may be too strong for some palates.
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