This sauce made with egg yolks and butter first appeared in the 19th century. Sources say it was called “Sauce D’Isigny” (named after a town in Normandy, France that’s renowned for the quality of its butter; a famous mouse-loving American named “Walt” takes his last name from the place, too).

Hollandaise requires some skill and knowledge to prepare and hold. Properly made, it will be smooth and creamy with no hint of separated oil. The flavor will be rich and buttery, with a mild tang. It must be prepared and served warm, but not hot. There are a number of different methods for preparing a Hollandaise sauce. My method is using a “bain-marie.” All methods require near-constant agitation, usually with a wire whisk.

This sauce is used for asparagus, poached fish, artichoke hearts, and of course Eggs Benedict.

Ingredients

3 fl oz of vinegar

3 egg yolks

5 oz of butter

Juice of half a lemon

Salt

Melt the butter slowly, and then skim the whey on top, keeping the butter warm. In a small saucepan, reduce the vinegar until about two tablespoonfuls are left, and cool it down by putting the bottom of the saucepan into cold water. Add the yolks and two tablespoonfuls of cold water, and whisk.

Put your saucepan in a bain-marie which is close to boiling point and continuously whip. When the sauce has become thick enough, take the sauce pan out of the bain-marie and gently and progressively pour in the melted butter, and work as if you were making a mayonnaise. Add a pinch of salt, and then the lemon juice. You are the chef!