Edited sentence: Being a mother sauce, Hollandaise sauce is the foundation for many derivatives created by adding or changing ingredients.If reduced sherry is first folded into the whipped cream, the result is Sauce Divine.Sauce Bavaroise is hollandaise with added cream, horseradish, and thyme.Sauce Béarnaise is produced by replacing the lemon reduction in hollandaise with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns.Sauce Choron is a variation of béarnaise without tarragon or chervil, plus added tomato purée.Sauce Colbert is Sauce Foyot with the addition of reduced white wine.Sauce Crème Fleurette is hollandaise with crème fraîche added.Sauce Dijon, also known as Sauce Moutarde or Sauce Girondine, is hollandaise with Dijon mustard.Sauce Foyot (a.Sauce Maltaise is hollandaise to which blanched lemon zest and the juice of blood orange is added.Sauce Mousseline, also known as Sauce Chantilly, is produced by folding whipped cream into hollandaise.Sauce Noisette is a hollandaise variation made with browned butter (beurre noisette).Sauce Paloise is a version of béarnaise with mint substituted for tarragon.Sauce au vin blanc (for fish) is produced by adding a reduction of white wine and fish stock to hollandaise.The following is a non-exhaustive listing of such minor sauces.Valois) is béarnaise with meat glaze (Glace de Viande) added