Question about Hollandaise sauce

Joined Apr 30, 2010
I have seen recipes that call for either white wine vinegar, white vinegar or tarragon vinegar ..... how much of a difference would one vinegar make over the other?
I'm really curious as to how the tarragon vinegar would make the sauce taste.

Any and all input would be greatly appreciated.
Joined Jan 31, 2012
Sounds more like you're making Bearnaise sauce than Hollandaise.
You can substitute a different acid for the tarragon and it will emulsify, and make sauce. But it won't be Bernaise. Just as substituting a different wine , it will no longer be Chicken Marsala. These ingredients have their own distinct flavors.
Joined Sep 30, 2014
If I'm making a hollandaise then white wine vinegar and lemon I'll use for my acid.

If I'm making a bernaise then I make my own tarragon white wine reduction and use lemon for my acid. tarragon is a must for that classic bernaise flavor.

hollandaise is a mothersauce (like a jumping off point) that you can infuse flavors to compliment your dish. Adding sugar and vanilla will sweeten hollandaise to the point where its like a custard and makes an excellent topping on a trifle. Get creative!


Staff member
Joined Oct 7, 2001
I would stay away from white vinegar (I assume they are referring to distilled white vinegar). It brings a harshness to many foods that is unpleasant. Other than that you can try a number of different acids in your hollandaise.

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