Sauce Bearnaise is a classic emulsion of egg yolks and butter flavored with a reduction of vinegar and tarragon. It's traditionally served with steak, however it's sister sauce Hollandaise can often be found on top of eggs Benedict. Contrary to popular belief, a Bearnaise sauce isn’t hard to make, it only requires a little extra attention.

Hollandaise a light, healthy alternative to...wait. Thats not right. What I meant to say is hollandaise is made with pure fat, is most delicious when poured over poached fat, and all of it will make you fat. Its also one of the more delectable sauces in sauce-history. And it just so happens that I make the best hollandaise since its 1758...

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. It is a French sauce, so named because it was believed to have mimicked a Dutch sauce. Hollandaise sauce is well known as a key ingredient in eggs Benedict. The sauce is one of the five sauces in the French haute cuisine mother sauce repertoire.Hollandaise requires some skill and knowledge to prepare; care must also be taken to store it properly after preparation. Properly made, the sauce should be smooth and creamy. The flavor should be rich and buttery, with a mild tang added by the lemon juice and seasonings. It must be made and served warm, not hot. If the ingredients are emulsified improperly by over- or under-heating them they will separate, resulting in the sauce "breaking" from the emulsion and the yolks coagulating from excessive heat. The sauce may be portioned and frozen for future use. When ready to use, let it come to room temperature; some stirring may be required.