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Chef Essentials: Hollandaise Sauce

Chef Essentials: Hollandaise Sauce

The Culinary Institute of America

Examples of Hollandaise Derivative Sauces

Bavaroise:

Flavor profile: Crayfish butter, whipped cream, and diced crayfish

Typically served with: Fish tail meat

Béarnaise:

Flavor profile: Tarragon reduction; garnish with fresh tarragon

Typically served with: Grilled meats and chervil

Choron:

Flavor profile: Béarnaise and tomato

Typically served with: Grilled meat and poultry

Foyot/Valois:

Flavor profile: Béarnaise and glace de viande

Typically served with: Grilled meats and offal

Maltaise:

More Sauces You Should Know

Flavor profile: Blood oranges

Typically served wtih: Asparagus

Mousseline:

Flavor profile: Whipped heavy cream

Typically served with: Boiled fish, asparagus

Paloise:

Flavor profile: Mint reduction and fresh mint

Typically served with: Grilled meats

Royal:

Flavor profile: Equal parts velouté, hollandaise, and whipped cream

Typically served with: Poached white meats heavy cream and shallow-poached fish

Reprinted by permission from The Culinary Institute of America, The Professional Chef, 8th Edition (John Wiley & Sons, Inc. 2006).