To make this sauce, cook slowly over a bain-marie, whisking vigorously. It is perfect when the mixture adheres to the bowl.
In the end, it is a sabayon emulsified with melted butter.
Hollandaise sauce served with poached salmon or Arctic char and boiled potatoes is a real treat. Which recipe is the most popular: egg Benedictine or hollandaise sauce? Regardless, the two are inseparable!
