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Hollandaise Sauce | Bearnaise Variation

• 2 egg yolks

• 2 T. white wine

• 12 oz butter, melted and clarified

• Salt, Pepper

• Dash of Cayenne

• Dash of lemon juice


1/4 C. champagne vinegar

1 T. tarragon, chopped, or chervil

salt and pepper

1. Over a double boiler, add the egg yolks and the white wine and whisk vigorously & continuously until the egg yolks have reached a double standing figure 8 stage.

2. At this point, remove the egg yolks from the double boiler, and place in a wet towel ring. Very, very, extremely slowly drizzle the clarified butter into the egg yolks while whisking constantly until every last drop of butter has been incorporated and has made an emulsion into the egg yolks.

3. Season with salt, pepper, cayenne and lemon juice and serve immediately.

4. For Bearnaise - in a small saucepan, combine the vinegar, tarragon and salt and pepper. Gently reduce to 1 Tablespoon. Let cool and fold into made Hollandaise.