Hollandaise Sauce

Hollandaise is the ‘mother’ of all the warm emulsion sauces. The version we use here is easy to make and quite delicious with fish. Like mayonnaise, it takes less than 5 minutes to make and transforms any fish into a ‘feast’. Once the sauce is made it must be kept warm: the temperature should not go above 180°C/350°F or the sauce will curdle. A thermos flask can provide a simple solution on a small scale, otherwise put the Hollandaise sauce into a delph or plastic bowl in a saucepan of hot