Hollandaise is a frothy buttery lemony sauce with a smooth texture. This sauce relies on the emulsification (using egg yolks) to combine the lemon and the butter. The recipe sounded difficult but it turned out great. Just keep an eye on it and reduce the heat if it looks like the eggs are cooking. I do not have a double boiler so I used one sauce pan and a bowl that fit in the pan creating a seal without the bottom of the bowl touching the water. Hollandaise Sauce Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10

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