Prepare as directed, except stir 2 teaspoons lemon juice and 2 teaspoons snipped fresh thyme, chervil, or parsley into the finished sauce.
Prepare as directed, except stir 2 teaspoons balsamic vinegar and 2 teaspoons drained capers into the finished sauce.
Prepare as directed, except stir 1 tablespoon snipped fresh Italian (flat-leaf) parsley and 2 teaspoons Dijon-style mustard into the finished sauce.
Prepare as directed through Step 1. In a large skillet cook 1 cup sliced fresh shiitake, porcini, or button mushrooms in 1 tablespoon of the butter over medium heat until tender. Remove mushrooms from skillet. Continue as directed in Step 2, using the same skillet and another 1 tablespoon of the butter. Add the cooked mushrooms and 2 tablespoons snipped, drained oil-packed dried tomatoes with the whipping cream. There will be only 3 tablespoons of butter to add in Step 4. Stir 2 teaspoons snipped fresh basil or parsley into the finished sauce.
It is important to reduce the liquid to 1/4 cup in Step 3 or the sauce will be too thin.