# Hollandaise Sauce and 5 Derivatives

Learn how to make hollandaise sauce and five delicious variations.

- Servings: 4 servings
- Total time: 5 min
- Cuisine: French
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 150 ml White wine
- 150 ml Vinegar
- 1 Shallot
- 15 unit Black peppercorn
- 3 sprig Thyme
- 3 Egg yolks
- 40 ml Hollandaise reduction
- 180 g Butter
- Salt
- Pepper
- Lemon juice
- Tarragon
- Chervil
- Whipped double cream
- Wholegrain mustard
- Tomato sauce
- Orange zest
- Orange segments

## Instructions

1. Bring white wine, vinegar, shallot, peppercorn, and thyme to a boil, then reduce by half. Refrigerate to infuse.
2. Whisk egg yolks and 40ml of hollandaise reduction over simmering water until thick and cooked.
3. Slowly whisk in clarified butter until emulsified.
4. Season with salt, pepper, and lemon juice.
5. For Béarnaise, add chopped tarragon and chervil.
6. For Mousseline, add whipped double cream.
7. For Moutarde, add wholegrain mustard.
8. For Choron, add tomato sauce.
9. For Maltaise, add orange zest and segments.

## Equipment

- saucepan
- whisk
- bowl
- small pan

## Source

- Original video: https://www.instagram.com/reel/DFF42csMx71/?igsh=MXFsZDZpbHlweW5ubg==
- Recipe page: https://www.cliprecipe.com/recipe/e502b4fd-13d2-4eb2-aea2-d1f51864f8b0
- Extracted: 2025-03-12

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