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A classic, velvety emulsion of egg yolks, clarified butter, and lemon, finished with just enough acidity to brighten eggs, fish, and vegetables.
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Clarifying the butter gives the sauce a clean, glossy texture, while gentle yolk warming creates a stable emulsion without scrambling. Lemon cuts the richness and keeps the finish lively.
Hollandaise is best served immediately. If necessary, keep it warm for up to 30 minutes in a heatproof bowl set over warm, not simmering, water; do not refrigerate for later use.
Do not reheat directly over heat. To loosen a warm sauce, whisk in a teaspoon of warm water. Discard sauce that has been held at room temperature for more than 2 hours.
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