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Bring all ingredients for the hollandaise reduction to the boil and reduce by half. Leave in the fridge to infuse and use another day.
Cook your butter in a medium saucepan slowly until it is clarified and clear.
Whisk egg yolk and reduction over a pan of simmering water until thick, aerated and cooked. Slowly whisk in your butter, finish with lemon and seasoning.
For Bearnaise, add some chopped tarragon and chervil.
For Mousseline, add some whipped double cream.
For Moutarde, add some wholegrain mustard.
For Choron, add some tomato sauce.
For Maltaise, add some orange zest and segments.