Hollandaise and Bernaise are both "cooked" egg sauces. They tend to break easily if you aren't paying attention.
These will all be for a two person serving.
Bernaise -
You need to make a tarragon reduction - this is the main thing that separates the two sauces/emulsions.
small pan, 1/4 cup of red wine vinegar, 1/4 cup of dried tarragon
Cook the vinegar out. Until the mixture is almost dry - set aside to cool.
4 egg yolks
1/2 cup of melted butter - solids removed if you prefer.
1 tsp tobasco
pinch of salt
Start a pan of boiling water. The pan should be big enough for the bottom of the bowl to fit over - You will use the steam to cook the egg yolk in the bowl
Place the bowl with yolks over the steaming pan and start to whisk the yolks - do not stop. You will see the yolks start to turn bright yellow. If the yolks start sticking or solidifying in the bottom, remove from heat and keep whisking! Return to steam to finish. this whole process takes about 5 minutes.
Set the bowl on the counter on top of a wet rag (to keep the bowl from walking). As you whisk, slowly add the tarragon (probably half of what you reduced), then slowly add the butter - little at a time, keep the mixture moving. Keep doing this until the mixture is at the ribbon stage. Thick, but not too thick. (dont worry if it's too thick you can sprinkle a little water into the bowl and it will loosen right up.) Add salt to taste and then the tobasco.
FINISHED
Holandaise - same process, no tarragon. Instead add lemon juice from half a lemon. This will loosen up the mixture like the water would. Don't worry, you can add more butter to bring it back up. Or just make it thicker from the start and the lemon juice will bring it to ribbon stage.
THE BONUS.
Don't cook the egg. Don't use butter, use veg oil, add 3 minced garlic cloves, 1/tsp of anchovie paste, 1/2 squeezed lemon and 1tsp tobasco.
REAL CAESAR DRESSING