Creamy Sauce

The creamy sauce that's found in many restaurants in the USA! I'm excited to share my knowledge with you about this popular condiment.

The creamy sauce I'm referring to is commonly known as "Hollandaise" or "Béarnaise" sauce, though some restaurants might use their own versions or variations. But fear not, dear reader, I'll guide you through the world of creamy sauces and help you understand the difference.

Hollandaise Sauce:

Hollandaise sauce is a rich and creamy emulsion sauce made from egg yolks, butter, and lemon juice or vinegar. It's typically served with eggs Benedict, asparagus, or vegetables. Hollandaise sauce has a thick, smooth consistency and a rich, buttery flavor.

Béarnaise Sauce:

Béarnaise sauce, on the other hand, is a variation of Hollandaise sauce. It's also a rich and creamy sauce, but it's made with the addition of shallots and tarragon. Béarnaise sauce is often served with grilled meats, such as steak or chicken.

How It's Made:

To make Hollandaise sauce, you'll need:

In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined. Set the bowl over a pot of simmering water and slowly melt the butter, whisking constantly. Remove the bowl from the heat and whisk in the salt and pepper.

Differences Between Hollandaise and Béarnaise:

Tips and Variations:

Now that you've learned the basics of creamy sauces, you can impress your friends and family with your newfound knowledge!