A classic Hollandaise sauce seems simple enough; does anyone have any interesting variations on the recipe? I’ve seen some that add Cayenne pepper to the mix, and another that adds mustard, but has anyone tried other variations… or does varying the ingredients void the “hollandaiseness” of the sauce?
You can try sauce Béarnaise. It’s not Hollandaise, but it’s the same type of warm emulsified butter sauce, flavored with tarragon and shallots (and usually chervil) and vinegar instead of lemon juice.
Hollandaise can smell fear. :dubious:
Hollandaise is one of the “Mother Sauces”, indispensable to French cooking. I remember seeing a list, published in GOURMET magazine many years ago, there were probably a dozen or so variations: Sauce Aurore(tomato paste added); Sauce Maltaise(blood orange juice added); Bernaise(as noted upthread, shallots, tarragon, chervil, black pepper, white wine and white wine vinegar-I would eat just about anything if it had this sauce on it, although it was developed for grilled meats); another had concentrated veal stock, can’t remember the name they coined for it. Each sauce was designed to highlight a specific food or dish,or class of foods. Happy Emulsification!
Just think of it musically, theme(Hollandaise) and variation(add what you will, christen it however you feel)