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.
Hollandaise and béarnaise are both based on eggs and butter.
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