And while hollandaise derives its acidity from lemon juice, béarnaise uses white wine vinegar. It's also made in a similar fashion — by emulsifying egg yolk and room temperature butter with ...

You can always skip the reduction of the vinegar and just use 1 tablespoon of good quality white wine vinegar. If the hollandaise gets too cold and splits, heat the butter before adding more.

Hollandaise and béarnaise are delicious staples in French cuisine, and the similar appearances of these two luscious, pale ...

Poach the remaining duck eggs in the same way. Set aside the pan used to poach the eggs and the poaching water. For the hollandaise sauce, melt the butter in a saucepan, then remove from the heat ...