For years and years Hollandaise and Bearnaise sauces were the bane of my existence. Then, one day, I discovered a recipe/technique that used clarified, rather than solid, butter.
Viola. I have completely overcome my aversion to emulsion sauces and steak Bearnaise is the single most requested dish in my house.
Someone above posted a Bearnaise problem. Try this:
Add 3T tarragon vinegar and 3T white vinegar to 2T finely chopped shallots in a heavy saucepan (preferably enameled cast iron)
Over medium - medium high heat, reduce until most of the liquid is gone. You want the shallots to be just damp.
Put the pan in lukewarm water, about half the way up the side.
Heat a second burner on low/medium low, or wait for the first one to cool, When you can comfortably touch the bottom of the pan and keep your finger there, move it back to the heat. Add three room temp egg yolks and whisk until they start to form ribbons. If they clump, you’re scrambling them and using to high a heat and will have to start over.
When the whisk starts to leave trails in the yolks, add a drop of clarified butter, whisk, repeat, then start adding the butter in a steady stream, whisking the entire time until you get the consistency you want.
Now, here’s the important thing, get the bloody sauce away from any heat source. Put the pan on a trivet next to the stove for three to five minutes if you’re not going to use it right that moment and DO NOT cover it.
If it sits longer, it may start to break, but a quick whisking will pull it back from the brink every time as long as there’s no more heat involved.
