The Derivatives of Hollandaise Sauce

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Hollandaise sauce is a rich and creamy French sauce made from butter, egg yolks, lemon juice, and a touch of seasoning. It is known for its smooth and velvety texture and is commonly served with eggs Benedict, fish, vegetables, and other dishes. Here are a few popular derivatives of Hollandaise sauce:

 

1. Béarnaise Sauce: Béarnaise sauce is a variation of Hollandaise sauce that incorporates the flavours of shallots, tarragon, and white wine or vinegar. Shallots are typically minced and cooked with vinegar and white wine, then combined with the Hollandaise sauce base. The result is a tangy and herb-infused sauce that pairs well with grilled steak, roasted vegetables, or fish.

 

2. Choron Sauce: Choron sauce is a blend of Hollandaise sauce and tomato puree or ketchup. The addition of tomato gives the sauce a light pink hue and a subtle tanginess. Choron sauce is often served with grilled meats, roasted vegetables, or as a dip for fried foods.

 

3. Maltaise Sauce: Maltaise sauce is a variation of Hollandaise sauce that includes the addition of blood orange juice or zest. The citrusy flavor of blood oranges adds a refreshing twist to the sauce. Maltaise sauce is commonly paired with fish, seafood, or steamed vegetables.

 

4. Mousseline Sauce: Mousseline sauce is a light and airy version of Hollandaise sauce that incorporates whipped cream or whipped egg whites. This addition creates a lighter texture and makes the sauce fluffier. Mousseline sauce is often served with seafood, poached fish, or steamed vegetables.

 

5. Foyot Sauce: Foyot sauce, also known as Valois sauce, is a derivative of Hollandaise sauce that includes the addition of meat glaze or reduced beef or veal stock. This gives the sauce a deeper, meaty flavour. Foyot sauce is typically served with grilled meats, such as steak or lamb.

 

These are just a few examples of the derivatives of Hollandaise sauce. Each variation adds its own unique twist to the classic Hollandaise base, offering different flavours and complementing various dishes. Hollandaise sauce itself is a versatile sauce that can be customized and enhanced to suit personal tastes and preferences.

 

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