It is a delicate, yet rich and creamy sauce that is made by slowly whisking together butter, egg yolks, and lemon juice over a double boiler.

It is considered one of the “mother sauces” of French cuisine and is the foundation for many other classic French sauces such as Sauce Béarnaise and Sauce Mousseline.

The origins of Hollandaise sauce can be traced back to the courts of medieval France, where it was served as a luxurious accompaniment to meats and fish. However, it was not until the late 18th and early 19th centuries that it truly came into its own as a culinary masterpiece.

It is a true culinary marvel that requires a skilled hand and patience to create. The key to a perfect Hollandaise is to emulsify the egg yolks and butter at just the right temperature, to create a velvety smooth sauce that is both rich and tangy.

The delicate balance of flavors is truly a work of art, and it is a sauce that continues to be a favorite among chefs and diners alike.

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