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Brown Butter Hollandaise
A variation on classic hollandaise in which the butter is browned before emulsifying with egg yolks and lemon juice, adding a nutty, caramel depth that standard hollandaise lacks. Oscar used this as the base sauce for his Quickfire dish. The key technical point is temperature control: browned butter must be cooled slightly before whisking into yolks or the eggs will scramble. The result has more complexity than standard hollandaise and works beautifully over asparagus, poached eggs, or any white fish.
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