I, actually my wife, had the best tasting Hollandaise Sauce yesterday at a breakfast/lunch restaurant. It had some sort of savory addition beyond the basic egg yolks, lemon juice, butter, water, salt, pepper, Tabasco. I'm thinking maybe some sort of stock or commercial base (Minor's, Better Than Bouillon, a bouillon cube or Maggi) Has anyone ever heard of these or other flavorings being added to Hollandaise Sauce? I'm familiar with the many variations in classic French cuisine. This was something different.