Emulsifying Agents: Binding Fat + Liquid into a Permanent Suspension.
They are:
Egg Yolk, Mustard, Vegetable Puree, Gelatine, Dairy Products, Animal Blood, Glazes, Chickpeas, Fava Beans, Lentils, Peas, Soy Lecithin, Canola Oil, Guar Gum and Carrageenan (Hydrocolloids, “Gums”).
Hollandaise, Bearnaise (Tarragon + Chervil) Variations:
Sauce Béarnaise (Tarragon + Chervil + Onion + Meat Glaze): Fillet Steak, Fish, Vegetables, Shellfish.
Sauce Paloise (Bearnaise + Mint)
Sauce Bavarois (Horseradish + Thyme + Cream)
Sauce Crème Fleurette (Crème Fraiche)
Sauce Choron (Tomato Puree)
Sauce Maltaise (Orange Juice + Zest)
Sauce Moscovite (Caviar + Cream)
Sauce Noisette (Browned Butter)
Sauce Valois or Foyot (Bearnaise + Meat Glaze)
Sauce Tyrolienne (Oil instead of butter)
Paloise (Bearnaise with Mint instead of Tarragon)
Sauce Colbert (Bearnaise + White Wine Reduction)
Sauce Mourtarde (Mustard)
Mousseline (3 parts Hollandaise + 1 part whipped cream + 1 Egg yolk)
Sauce Devine (Add Reduced Sherry to whipped Cream. Served with Poultry or offal)
Mayonnaise Variations:
Verte (Green Herbs)
Remoulade (Capers + cornichons +herbs + chopped onion + hard boiled egg)
Gribiche (Hard boiled eggs + Cornichons + Mustard + herbs)
Chantilly ( 2 parts Mayo + 1 part whipped cream)
Aioli (Mayo, Garlic)m Rouille (Mayo, white bread, garlic, Paprika, Saffron)
Andalouse (Mayo + Tomato Coulis + Diced Peppers)
Caesar Dressing (for Caesar Salad)
Sauce Diane (Double Cream, Mustard, Worcestershire Sauce, Whisky)