Fur such purposes, tarragon can be combined with capers . For its preparation, molten butter is mixed with egg yolk and whisked over moderate heat until the sauce thickens. The delicately flavoured sauce is mostly suggested to be served with fried, baked or broiled meat, but it also goes well with boiled vegetables. Sauce hollandaise is typically served with boiled asparargus or artichokes. For their high fat content, emulgated sauces can be flavoured by herbs and spices efficiently, according to the cook's phantasy.
Maltese sauce goes very well with fish and shellfish, but it is also traditional for asparagus.