Hollandaise Sauce

It is important to keep the temperature of the yolks under 65°C to avoid curdling. Most recipes suggest using a double boiler [bain-marie] but this is not strictly necessary unless you cook with electricity.

Hollandaise sauce can be prepared ahead of time but needs to be kept warm by placing the bowl over a pan of warm water. The surface of the sauce should be covered with a circle of greaseproof paper to prevent a skin forming.