Hollandaise Derivative Sauces

*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.