Hollandaise sauce

Description

Hollandaise sauce is a velvety, light yellow emulsion made from egg yolks, clarified butter, and lemon juice, with a creamy consistency and a buttery, slightly tangy flavor with a delicate egg note. Nutritionally, it is calorie-dense and rich in saturated fats and cholesterol, but it also provides fat-soluble vitamins A and D from the butter and protein from the yolks, which is why it should be consumed in moderation as an enriching addition to dishes. The sauce pairs perfectly with Eggs Benedict, poached vegetables, fish, and steaks, enhancing the flavors of delicate ingredients. It is best served freshly made; store in the refrigerator for up to 48 hours in an airtight container and gently reheat in a water bath, avoiding the microwave. A slight curdling can be fixed by whisking in a bit of warm water or a fresh yolk.