Hollandaise Sauce

Hollandaise sauce is a French sauce made from a mixture of egg yolk, melted butter and lemon juice, or alternatively a white wine or vinegar reduction, seasoned with salt and white or cayenne pepper. It is made by combining beaten egg yolks with butter and lemon juice and heating the mixture gently while stirring, often over a double boiler to control temperature since excessive heat can cause the sauce to break, though some cooks melt the butter separately or use a blender or food processor. It is a key ingredient of eggs Benedict and is served frequently on vegetables such as steamed asparagus, and the sauce can be frozen for later use, making it convenient to prepare in advance for French and other Western cooking.