when i make bearnaise from scratch, i first make a hollandaise (which i
have already put in the white wine, no vinegar)i then put the tarragon
in some cheesecloth and boil it in a pan of red wine vinegar for about 3
minutes, then squeeze all the vinegar out of the tarragon(keeping it in
the cheese clothe makes this easier!)then simply add the tarragon to the
hollandaise and viola` bearnaise.

of course when i make hollandaise i always use a double boiler and
clarified butter or else it just doesnt come out right.

grizzman


Something Yummy wrote:
> What is the difference between Béarnaise and Hollandaise sauce? I have
> googled both and can't see what is different in the recipes. They both seem
> to have the same ingredients.
>
>
> "Rick & Cyndi" > wrote in message
> news:k9v1e.6603$Go4.6258@trnddc05...
> Here it is almost 3 a.m. on Easter Sunday...
>
> HAPPY EASTER Ya'll!
>
> We have some out of towners popping in for the day; so I've planned a brunch
> and Easter dinner for them. The menu is as follows:
>
>
> BRUNCH:
>
> 2 Quiches - Feta w/Spinach and a Bacon, Egg, & Cheese
>
> Easy Egg Souffle - Has 3 types of cheese!
>
> Barb's Coffee Cake
>
> Honey-Garlic Bacon
>
> Sausage patties
>
> Fresh Fruit - Strawberries, starfruit, pineapple, cantaloupe, papaya, &
> mango
>
> Coffee - Regular and Hazelnut
>
> Orange Juice
>
>
> DINNER:
>
> Deviled Eggs
>
> Carrot Salad
>
> Ham w/Dijon-Maple Sauce
>
> Colcannon (because I LOVE this stuff)
>
> New Potatoes w/Butter-Sour Cream Sauce
>
> Asparagus w/ either Lemon Butter sauce or Bearnaise Sauce
>
> Yeast Dinner Rolls
>
> Key Lime Pie
>
>
> Cyndi Salavating
>
>
>