What is the difference between Hollandaise and Bordelaise sauce?
Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vins (“wine-merchant’s sauce”)
where as hollandaise (thought to be invented in the Netherlands and stolen from France) is made of melted butter and egg yolks cooked slowly over a double boiler and typically lemon juice is added as well as salt and pepper to taste.
excluding the similar sounding names, the differences are quite vast.
They are very, very different.
A Hollandaise is one of the French mother sauces. It’s basically egg yolks and butter that are emulsified (which basically means you beat it until they combine). Normally you would season it with a little lemon juice and pepper. This one is tricky because you can’t cook it very high or else you will cook the eggs and end up with really buttery, scrambled egg yolks. This is what you normally see on things like Eggs Benedict or over some omelettes, or you will see something like Bearnaise at dinner, which is a Hollandaise with some herbs, like tarragon or something.
A Bordelaise is very different, it’s like an extension of a demi-glace (which is basically veal stock mixed with another mother sauce, an Espagnole), which is basically a rich veal sauce. You basically would caramelize the shallots and deglaze with a red wine until the liquid turns syrup-like, and then add the veal stock or demi-glace and reduce it until rich and velvety.