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Hollandaise Derivative Sauces

in Tips & Techniques

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Many derivative sauces can be made from the mother sauce Hollandaise. A few classics are listed below:

Maltaise
– Hollandaise made with a reduction orange juice and zest (typically blood oranges)
– commonly served with fish and asparagus

Mikado
– Hollandaise made with a reduction of mandarin orange juice, zest
– commonly served with fish

Mousseline
– typically 1 part whipped cream is folded into 3 or 4 parts Hollandaise (or to taste) just before serving
– commonly served with cooked vegetables, fish and eggs

Moutarde
– Hollandaise flavored with mustard to taste
– commonly served with cooked vegetables, fish and eggs

Noisette
– Hollandaise flavored with noisette butter at the end (to taste)
– commonly served with cooked vegetables, fish, eggs and meat

Experiment with different combinations of hollandaise, but remember this: the classics are classics for a reason because their flavors pair well with both the sauce and the ingredients that they are served with.

 

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