Hollandaise made with dark brown butter is delicious. Substituting another fat for some of the butter can be good too, think duck fat or bacon fat. I also like to make my hollandaise with whole melted butter, not clarified (at least, when I am making a "regular" holly). I think if you can incorporate some of the milk solids and whatnots, it gives it a much richer, fuller, rounder butter flavor than just clarified.
7/25/15 at 10:03pm