What is the Difference Between Bearnaise and Hollandaise?

Hollandaise and Béarnaise sauces are both warm, emulsified sauces that share similarities in their base ingredients, but they have differences in flavor and usage. Here are the main differences between the two:

1. Acidity: Hollandaise sauce uses lemon juice for acidity, while Béarnaise sauce uses white wine vinegar.
2. Flavorings: Béarnaise sauce is flavored with shallots, fresh herbs like tarragon and chervil, and black pepper, while hollandaise sauce uses white pepper or a pinch of cayenne.
3. Color and Texture: Both sauces have a pale yellow color and a smooth, creamy consistency.
4. Usage: Hollandaise sauce is one of the five French mother sauces and is often served with eggs Benedict, while Béarnaise sauce is typically served with grilled meat and fish.

In summary, Hollandaise and Béarnaise sauces differ in their acidity, flavorings, and typical applications. Hollandaise sauce uses lemon juice and white pepper, while Béarnaise sauce uses white wine vinegar and a combination of shallots, tarragon, chervil, and black pepper. Hollandaise sauce is often served with eggs Benedict, while Béarnaise sauce is commonly paired with grilled meat and fish.

Comparative Table: Bearnaise vs Hollandaise

The main difference between Béarnaise and Hollandaise sauces lies in their ingredients and flavor profiles. Here is a comparison table highlighting the differences:

In summary, Hollandaise sauce has a simpler flavor profile, relying on lemon juice for acidity, while Béarnaise sauce is more complex and herbaceous, using white wine vinegar and adding shallots and tarragon.