Basic hot emulsified sauces  —  sauces émulsionnées chaudes:

• Hollandaise sauce  —  sauce hollandaise
  Basic hollandaise sauce is made with egg yolks, lemon juice and melted butter. The egg yolks are whisked with some warm water in a pan placed in a tepid water bath. The mixture is whisked until slightly thickened, after which the melted or clarified butter is poured in in thin stream, whisking continually. The yolks and butter will produce a thick, silky emulsion. The sauce is seasoned with salt, pepper and lemon juice. Hollandaise sauce is served with poached fish or cooked vegetables and it may be used as a base for several other sauces.

• Béarnaise sauce  —  sauce béarnaise
  Basic béarnaise sauce is made with egg yolks, reduced vinegar and butter. The vinegar is cooked with chopped shallot and fresh herbs until reduced. The egg yolks are mixed in and the mixture is whisked until slightly thickened. The butter cut in small pieces is whisked in little at a time. The yolks and butter will produce a thick, silky emulsion. The sauce is seasoned with salt, pepper, lemon juice, chopped tarragon and chervil. Béarnaise sauce is served with grilled meat or fish and it may be used as a base for other sauces.

• Chantilly sauce
  See mousseline sauce below.
• Choron sauce
  Hollandaise or béarnaise sauce flavoured with tomato puree.
• Foyot sauce
  See Valois sauce below.
• Maltaise sauce
  Hollandaise sauce flavoured with blood orange juice and grated zest.
• Moscovite sauce
  Hollandaise sauce mixed with caviar (and cream).
• Mousseline sauce
  Hollandaise sauce mixed with whipped cream, also called chantilly sauce.
• Noisette sauce
  Hollandaise sauce flavoured with noisette butter (butter heated until nut brown in colour).
• Valois sauce
  Béarnaise sauce flavoured with meat glaze or stock, also called Foyot sauce.

Note: the ingredients used in cooking or flavouring basic sauces may vary a great deal depending on the recipe.