# Hollandaise Sauce and 5 Derivatives

Learn how to make hollandaise sauce and five of its derivatives.

- Total time: 55 min
- Cuisine: French
- Category: Drink
- Language: en

## Ingredients

- 150 ml white wine
- 150 ml white wine vinegar
- 1 shallot
- 15 units black peppercorn
- 3 sprigs thyme
- 3 egg yolks
- 40 ml hollandaise reduction
- 180 g butter
- 0 salt
- 0 pepper
- 0 lemon juice
- 0 whipped double cream
- 0 tomato paste
- 0 blood orange
- 0 Dijon mustard
- 0 tarragon
- 0 chervil

## Instructions

1. Bring white wine, vinegar, shallot, peppercorn and thyme to a boil and reduce by half. Leave in fridge to infuse.
2. Whisk egg yolks and 40 ml of hollandaise reduction over simmering water until thick and cooked. The temperature should be 80 degrees.
3. Slowly whisk in clarified butter.
4. Finish with lemon juice, salt, and pepper.
5. For Bearnaise, add tarragon and chervil.
6. For Mousseline, add whipped cream.
7. For Choron, add tomato paste.
8. For Maltaise, add blood orange.
9. For Moutarde, add Dijon mustard.

## Equipment

- saucepan
- whisk
- bowl
- small pan

## Source

- Original video: https://www.facebook.com/share/r/18QgNCpRGc/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/388427c3-290f-4560-9f7a-a728adf1d571
- Extracted: 2025-02-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt