Hollandaise

The other classic French emulsion sauce is hollandaise. It is the simplest of these sauces to make. It is an emulsion of egg yolks and melted butter, using heat, and flavoured only with a little lemon juice. Use good-quality butter and add the lemon juice at the end, so that its vibrancy is not lost. I’m including hollandaise even though people probably think it a little old fashioned these days. Don’t be fooled by trends, however, as it really is a wonderful accompaniment to many meat, pou