Hollandaise Sauce

This is the basic warm sauce. This is made by the emulsification of egg yolks and melted butter with pepper corn and lemon juice / vinegar. This is a very delicate sauce and if it curdles during preparation at a drop of cold water to a spoon full of the sauce, whisk and gradually add the curdles sauce.

                    

                             Derivative of Hollandaise 

Sauce                                                                                           Serve

Meyonaise sauce –( Hollandaise sauce +chervil)                  Grill fish + Steak.

Choron – ( Béarnaise sauce + Tomato puree )                      Grilled+ Sautage meat .      

Foyot – ( Béarnaise sauce + meat glaze )                              Grilled+ Sautage meat.    

Mustard sauce – ( Hollandaise sauce+ Mustard )                 Meat + Steakes.

Houseline – (Hollandaise sauce+ mixed with stiffy             Fish + Egg + vegetable + meat                                                     wipped cream )     

Maltoise – (Hollandaise sauce +jest + juice of blood orange)   Hot asparagus.

Noysetts – ( Hollandaise sauce + nut brown cooked butter )  Poached salmon +trod fish.