Final answer:
The secondary sauces derived from Hollandaise sauce are Béarnaise and Mousseline. Béarnaise includes herbs and a vinegar reduction, while Mousseline is Hollandaise with whipped cream added.
Step-by-step explanation:
Common secondary sauces derived from Hollandaise sauce include Béarnaise and Mousseline sauces. To clarify, Hollandaise is one of the five mother sauces in classical French cuisine, and it serves as a base for several other derivatives. Béarnaise is created by adding shallot, chervil, peppercorns, and tarragon into a reduction of vinegar and wine, while Mousseline, also known as Sauce Chantilly, is simply Hollandaise with whipped cream folded in.