Hollandaise Sauce - Derivatives

Derivatives

Being a mother sauce, Hollandaise sauce is the foundation for many derivatives created by adding or changing ingredients. The following is a non-exhaustive listing of such minor sauces.

• The most common derivative is Sauce Béarnaise. It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and (if to taste) crushed peppercorns. Alternatively, the flavorings may be added to a standard Hollandaise. Béarnaise and its children are often used on steak or other "assertive" grilled meats and fish.
  • Sauce Choron is a variation of béarnaise without tarragon or chervil, plus added tomato purée.
  • Sauce Foyot (a.k.a. Valois) is béarnaise with meat glaze (Glace de Viande) added.
  • Sauce Colbert is Sauce Foyot with the addition of reduced white wine.
  • Sauce Café de Paris is béarnaise with curry powder added.
  • Sauce Paloise is a version of béarnaise with mint substituted for tarragon.
• Sauce au Vin Blanc (for fish) is produced by adding a reduction of white wine and fish stock to hollandaise.
• Sauce Bavaroise is hollandaise with added cream, horseradish, and thyme.
• Sauce Crème Fleurette is hollandaise with crème fraîche added.
• Sauce Dijon, also known as Sauce Moutarde or Sauce Girondine, is hollandaise with Dijon mustard.
• Sauce Maltaise is hollandaise to which blanched orange zest and the juice of blood orange is added.
• Sauce Mousseline, also known as Sauce Chantilly, is produced by folding whipped cream into hollandaise.
  • If reduced sherry is first folded into the whipped cream, the result is Sauce Divine.
  • Madame Benoit's recipe for Mousseline uses whipped egg whites instead of whipped cream.
• Sauce Noisette is a hollandaise variation made with browned butter (beurre noisette).