Topic · Sauce Making Fundamentals

Hollandaise Sauce Derivatives

Hollandaise sauce is the base for a number of other classic sauces called derivative Hollandaise sauces. They all have the same technique, an emulsion of egg yolk and water, cooked to a cooking stage called the ribbon stage. Then clarified butter is slowly added and seasoning. Addition of other ingredients, in the sauces or cooked separately but added to the sauce will transform the Hollandaise based sauce to make a new sauce.

Several sauces are easily produced with the same technique. Do not use an aluminum bowl or saucepan.

Serve with:	Sauce Name:	Ingrédients and method:
Veal, vegetables	Maltaise	Blanch a whole blood orange (in season) for a few seconds. Refresh and zest with a fine grater. Squeeze the orange to extract the juice. Reduce the juice by half and add it to a recipe of Hollandaise sauce.
Fish, chicken, sweetbread, vegetables	Mousseline	Fold ¼ cup /60 ml stiffly whipped crème fraîche or heavy cream into 1 cup/240 ml Hollandaise. Season to taste and serve.
Steak, lamb, pork	Béarnaise	Reduce together until dry, 2 finely chopped shallots, 1 tablespoon chopped tarragon, 1 teaspoon crushed peppercorns, 3 tablespoons white wine vinegar, 3 tablespoons dry white wine, reserve and let it cool. Add it to the Sabayon of 3 egg yolks Hollandaise. Add 2 tablespoons chopped parsley or chervil and season to taste.
Steak, fish, eggs	Choron	Add to 1 cup/240 ml Béarnaise sauce and 1 ½ tablespoons tomato paste.
Grill fish, salmon, lamb	Paloise		Reduce together until dry, 3 finely chopped shallots, ½ cup of fresh mint leaves chopped, 1 teaspoon crushed peppercorns, 3 tablespoons white wine vinegar, 3 tablespoons dry white wine, reserve and let it cool. Add it to the Sabayon of 3 egg yolks Hollandaise. Add 2 tablespoons fresh finely chopped mint and season to taste.
Egg, fish	Moutarde		Stir 1 tablespoon Dijon mustard, to taste, into 1 cup/240 ml hollandaise sauce.