This exquisite and versatile Hollandaise Sauce has a smooth, rich consistency, a rich buttery taste and excellent holding qualities.  Being so stable the sauce can be reheated and finished to the specific requirements of your own recipe. With an ambient 8 month shelf life, there is no need to ever run out.

To extend the volume of your Hollandaise, melt up to an equivalent amount of butter and whisk in, or if you prefer, replace the butter with olive or vegetable oil.

Use the Hollandaise as a base for all the following sauces:

Sauce Bearnaise - a variation with shallots, chervil and tarragon.
Sauce Choron - a variation of bearnaise without tarragon or chervil, but with added tomato.
Sauce Paloise - a version of bearnaise with mint substituted for tarragon.
Sauce Foyot - with a meat glaze added.
Sauce Colbert - with the addition of reduced white wine.
Sauce Cafe de Paris -bearnaise with curry powder added.
Sauce au Vin Blanc - produced by adding a reduction of white wine and fish stock to hollandaise.
Sauce Bavaroise - hollandaise with added cream, horseradish and thyme.
Sauce Creme Fleurette -hollandaise with creme fraiche added.
Sauce Dijon - also known as Sauce Moutarde or Sauce Girondine, is hollandaise with Dijon mustard.
Sauce Maltaise - is hollandaise to which blanched orange zest and the juice of blood orange is added.
Sauce Mousseline - also known as Sauce Chantilly, is produced by folding whipped cream into hollandaise.
Sauce Noisette - a hollandaise variation made with browned butter.
 

Ingredients: Vegetable Stock (water, onion, tarragon, parsley, thyme, ground white pepper, bay leaf, carrot extract), Butter (from milk) (24%), White Wine Vinegar, Egg Yolk, Modified Tapioca Starch, Lemon Puree, Salt, White Wine, Modified Potato Starch, Thickener (xanthan gum).