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Published 1991
Hot emulsified egg yolk sauces are traditionally served with grilled meats, poached or grilled fish, and hot vegetables. Tangier sauces, such as béarnaise and choron, go well with meats, while more delicate variations accompany vegetables or fish. Sauce Maltaise is almost always served with hot asparagus.
In traditional restaurant service, foods should never be served already coated with a hot emulsified egg yolk sauce. These sauces should be either served in a sauceboat or to the side of the meat or fish on the plate. In this way the diner can regulate the amount of sauce he or she wants to eat.