What is the Variation of Hollandaise?

Béarnaise Sauce:  is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavoured with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine sauce repertoire. The difference is only in their flavouring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France. In appearance, it is light yellow and opaque, smooth and creamy. Béarnaise is a traditional sauce for steak

Stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves.

Maltaise Sauce:  is a derivative sauce of the mother sauce Hollandaise. Flavored with blood oranges and zest, this sauce pairs very well with fish.

After sauce thickens, stir in 1/2 teaspoon grated orange peel and 2 tablespoons orange juice.

Mousseline Sauce:  is a luxuriously-rich derivative of Hollandaise Sauce. Whipped cream is folded in at the end to create an extremely "light", fluffy and elegant sauce.

Prepare Hollandaise Sauce and cool to room temperature. Just before serving, beat 1/4 cup heavy whipping cream until stiff peaks form and fold into the cooled sauce.