There are conventionally five mother sauces, of which hollandaise is the probably the richest, with it's combination of egg yolks and melted butter. I'm not always massively fond of hollandaise, as it often lacks flavour beyond the butter. However I absolutely adore a number of variations, especially blood orange hollandaise (Maltaise sauce), beurre blanc, and most particularly béarnaise sauce, with its fragrant addition of tarragon.
