Which sauce is a derivative of Hollandaise besides Bearnaise?

Which sauce is a derivative of Hollandaise besides Bearnaise?

• A. Maltaise
• B. Bordelaise
• C. Spanish
• D. Chasseur

Answer: (A)

A Hollandaise derivative keeps the same emulsified egg yolk and butter base and simply adds a flavor component. Maltaise achieves this by infusing the Hollandaise with orange zest and a bit of orange juice, giving a bright citrus note that still relies on the same technique and emulsion. The result pairs nicely with fish and vegetables like asparagus, where citrus lightens and lifts the sauce without breaking the emulsion. Other options come from different base sauces: Bordelaise originates from Espagnole (a brown sauce), Chasseur is built on a velouté with mushrooms and wine, and Spanish is not a standard Hollandaise derivative. So Maltaise is the correct Hollandaise derivative besides Bearnaise.

A Hollandaise derivative keeps the same emulsified egg yolk and butter base and simply adds a flavor component. Maltaise achieves this by infusing the Hollandaise with orange zest and a bit of orange juice, giving a bright citrus note that still relies on the same technique and emulsion. The result pairs nicely with fish and vegetables like asparagus, where citrus lightens and lifts the sauce without breaking the emulsion.

Other options come from different base sauces: Bordelaise originates from Espagnole (a brown sauce), Chasseur is built on a velouté with mushrooms and wine, and Spanish is not a standard Hollandaise derivative. So Maltaise is the correct Hollandaise derivative besides Bearnaise.