So many recipes are classic French, in the US everyone makes his own version of " Bearnaise Sc ",there is no discussion group or chef who tell if the recipe is a classic recipe and recommend to follow the recipe, or just a " what I have on hand,lets call it that way". indeed its a little funny, In Europe if a chef's don't agree with a recipe or cooking technique, they reffer to a little book called " La Repetoire de la Cuisine" written over the years by Escoffier, easy translated as the " Kitchen Bible" and still used in very important cooking comeptions, without La Repertoire, a chef is lost...or a winner.