The Oil and Butter Sauces

Next to the White Sauce given in the preceding chapter, the three most important sauces in the art of cooking are mayonnaise, hollandaise, and béarnaise, Mayonnaise has a thousand variations as the base for other dressings and, of course, as a spread for sandwiches. Hollandaise is used for cooked vegetables, boiled fish and meats. It is one of the most delicate and one of the richest of sauces. Béarnaise is a savory cousin, spiced with tarragon vinegar and shallots, and it is used for broiled meats, grilled fish, and the like.