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Epicurious

Basic Hollandaise Sauce

4.0

(34)

This image may contain Food Custard Mixer Appliance and Cooking Batter

The preparation of most hot butter sauces has as its object the relatively permanent and smooth blending together of ingredients. The grand-daddy of these sauces is Hollandaise. Here is the classic.

Note:

If you proceed with care your Hollandaise should not curdle. If it does, however, don't despair. Finish adding the butter as best you can. Remove sauce to a small bowl, clean the pot and put a fresh egg yolk in it. Start over again, using the curdled sauce as if it were the butter.

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