Variations of hollandaise
invest in a copy of le repetoire, i think thats the spelling, its a little tough to understand but they will have all the classic derivetives listed from a basic sauce.
'asian' is a good idea? maybetry some finely chopped / grated ginger. wasabi mustard. thick indonesian 'kecap manis'. it is very thick you need only a few drops.
variations are indeed endless, but keep in mind 'hollandaise' is the MAIN sauce, the rest is here to flavor and enhanceand to make it more interesting.
Truffles are obviously great
We are using Bacon and bacon fat this menu cycle, "bacon and eggs" yah know...
Just think about anything thats natural with eggs... Probably will work very well. Possibilities are endless
You may also wish to explore using different components to the hollandaise itself. For instance, substituting another citrus for lemon juice. Orange hollandaise? Lime hollandaise? Yuzu hollandaise? Or different kinds of vinegars or other acids.
Take it from here and see where you can go.
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.
Maltaise- blood orange juice and zest
Choron- Tomato puree
Bearnaise- Tarragon, peppercorn and shallot in acid reduction, chervil and tarragon after it's been put through the chinois
Mousseline- Whipped cream folded in
Noisette- Beurre noisette instead of whole or clarified butter
Paloise- Mint in the acid reduction and again after the chinois straining
These are just some classic derivatives I can think of off the top of my head. An old school text like Larousse Gastronomique would be a good starting point. Really hollandaise can become anything you want it to be by altering the components to your liking. As the fat component think about nut oils, duck fat, pumpkin seed oil, confit oils like garlic and thyme, specialty butters like sheep's or goats or even some high quality butters like Insigny from France or a nice cultuted butter from Vermont. As the acid reduction think about various citruses like lime or yuzu, fine vinegars like champagne or px sherry or a sweet wine like vin santo or an apple cider. Aromatics could be anything you can think of from truffles, ginger, calabrian chili, scallions, lemongrass etc. Sometimes different sauces are combined with hollandaise such as glaces or veloutes, stocks like reduced fumet and wine for fish dishes, mustards, creme fraiche etc. You can even alter the egg component with duck, pheasant or goose eggs.
Oh man, that sounds right up my alley. Me likes! Did did you use as a bread component?