Hollandaise Sauce

Hollandaise sauce, one of the five mother sauces of French cuisine, transforms ordinary dishes into elegant creations with its velvety texture and buttery lemon flavor. This luxurious emulsion of egg yolks, clarified butter, and lemon juice requires attention but rewards persistence.

The key to success lies in gentle heat. Too hot and you'll scramble the eggs. A double-boiler setup provides perfect control. If your sauce breaks, whisk in a teaspoon of hot water, or an ice cube, to recover it. For convenience, hollandaise can be held for about an hour in a thermos or insulated container.

Beyond the classic Eggs Benedict, experiment with hollandaise over roasted asparagus, salmon, or steamed vegetables. Variations include Béarnaise (with tarragon and shallots) and Mousseline (folded with whipped cream).