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It's my understanding that once you add any herbs to Hollandaise that it is no longer Hollandaise but Bearnaise?

Is this a correct assumption?

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Bearnaise is based on hollandaise (hollandaise being one of the 5 French mother sauces). Yes, it is an egg yolk-butter emulsion with the addition of herbs. Personally, I would say that it is a version of a hollandaise.

  • I was at a restaurant where they had eggs benedict and said their sauce was hollandaise. When it came there was a ton of Rosemary and Thyme in the hollandaise, so much so that it made it unpalatable to me. The sauce resembled nothing like Hollandaise but more of a Bernaise that would be good on steak or poultry. – haakon.io Dec 23 '15 at 20:57
  • Strangely, Joe Bastianich once said that the French never eat béarnaise with steak, which is strange because I've always thought they are a classic pairing. – Danny Rodriguez Dec 24 '15 at 10:06

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