Bearnaise, Maltaise, Mousseline, Choron – the mother sauce
Hollandaise sauce was the bane of my life when I was a young chef. It was always splitting or curdling. Once I’d mastered it, however, I could use this classic ‘mother sauce’, as it is known, as a versatile base for a number of other delicious sauces. Here are some variations that you might see at my restaurants.
Sauce Bearnaise
A hollandaise base flavoured with tarragon. Everyone loves Bearnaise sauce with steak. It’s a bestseller at the Marco Pierre White Steakhouse and Grill.
Sauce Maltaise
Is made with an orange or blood orange reduction. Very good with asparagus.
Sauce Mousseline
Has whipped cream folded in. An elegant sauce to pair with poached salmon.
Sauce Choron
Abundantly flavoured with tomato concasse (chopped, skinned, de-seeded tomatoes) and tomato puree. Try it with grilled sea bass or grilled lobster.
