Hollandaise and Bearnaise sause are not that hard to make once you have mastered the thickening of the egg mixture Hollandaise/Béarnaise sauce:
Here is what you will need to make this sauce.
5 egg yolks without the whites.
1Lb Butter clarified.
3 white parts of the green onion fine dice
1 tablespoon White vinegar/ Hollandaise eliminate this if you are making a Béarnaise
1 Tablespoon Tarragon Vinegar for Béarnaise with tarragon leaves finely chopped for garnish.
1 lemon rolled on the table with your hand to loosen the juices.
½ teaspoon white pepper corns crushed.
5 tablespoons of cold water
One stainless steel bowl 4 Quart size.
Whisk & Paring knife, 2 oz ladle.
A Pot of boiling water large enough to set the stainless steal bowl over it without the bottom of the bowl touching the water.
Method: Place the butter in a pot and set on the stove under low heat to melt. Remove all the foam from the top of the butter fat. Keep this warm but not hot.
Place onion, pepper corns and vinegar in the bowl and place over a low flame allowing the liquid to evaporate, remove from heat .Add the egg yolks and whisk in the water.
Over the pot of boiling water, place the bowl and whisk the mixture bottom, top and sides placing the bowl on and off the heat as you whisk. This will take a bit of time but if you leave the egg mix on the heat for no more than 5 seconds at a time and then off for that time you will not go wrong. Do not cook the egg or make scrambled eggs. You will notice the egg mixture start to thicken and become a lighter colour continue whisking this on and off the heat until you can see a figure 8 stay for a moment before it disappears. It is now ready to have the clarified butter add to it.
Cut the lemon in half; hold the lemon cut side up squeezing the juice fro the lemon into the egg mixture and whisk together. Begin adding the butter one ladle at a time while whisking it into the egg mixture. You will notice that as you add the butter to the egg the egg mixture will begin to become shinny as it thickens. This is telling you it is just about to break. The egg mixture will accept all of the butter fat but will only take it if you add a few drops of lemon juice every time this happens. Be careful not to add the milky liquid sitting on the bottom of the pot but still adding all of the butter fat and lemon juice. If the sauce is too thick a few drops of water will tin it out a bit. Use cheese cloth to strain the hollandaise to remove the pepper corns. Season with salt to taste and it keep warm until used.
This sauce can not be kept and must be reconstituted by break it and beginning with the steel bowl and hot water again. (Only one egg yolk is needed here) Once the old sauce is broken add it back to the whisked new egg slowly and it will reconstitute one more. Keep this sauce under refrigeration if not in use in a covered container but never longer than one week.