Recipe by Brian McDermott
Both hollandaise and Béarnaise sauce use butter, emulsified with egg yolks, to make a luxurious sauce. Hollandaise is the simpler flavoured of the two, seasoned with lemon juice, whilst béarnaise uses shallots and herbs, and is acidulated with vinegar.
‘It is probably the most famous of all sauces, and is often the most dreaded…’
So said Julia Child and her collaborators, Simone Beck and Louisette Bertholle, in their ground-breaking volumes, Mastering the Art of French Cooking when discussing hollandaise sauce. Don’t dread: hollandaise is straightforward, with one rule: only add more butter when the previous tablespoon has been absorbed. Slow, and gentle.
This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.