Mother/Daughter Sauces: Hollandaise and Bernaise - Burlington County Agricultural Center

Ingredients

• 20 oz Unsalted Butter (1lb 4oz total)
• 1/8 tsp Peppercorns (crushed)
• 1/8 tsp Salt
• 3 oz White or white wine vinegar
• 2 oz Water (cold)
• 6 Egg yolks
• 1-2 tbsp Fresh lemon juice
• Salt (to taste)
• Cayenne (to taste)
• 1 oz Shallots (chopped)
• 4 oz White wine vinegar
• ½ tsp Peppercorns (crushed)
• 6 Egg yolks (see Note)
• 1-2 drops Lemon juice (to taste)
• 1 tbsp Chopped parsley
• 2 tbsp Fresh tarragon, chopped (leaves to be removed from woody stems)