Hollandaise is a very particular sauce which requires practice to learn to make it correctly. Its ingredients and nature are such that it is definitely not a sauce we can prepare every day.

Its value lies more in its technique which teaches us how to use egg yolks, fat and water in order to prepare properly set sauces.

Hollandaise sauce and its derivative sauces can accompany various meats, fish, seafood and vegetables.

Béarnaise sauce for example, which is a Hollandaise with the addition of estragon, an herb with the characteristic aroma of aniseed, is a classic and favorite accompaniment for a beef fillet or stake. Poached plaice with vegetables or char grilled asparagus can be accompanied ideally by Hollandaise sauce.

Replace the butter with olive oil and the vinegar with lemon juice (warm mayonnaise!) and you will have a Mediterranean Hollandaise with much less cholesterol. Add finely chopped tomatoes and thyme or marjoram for the perfect accompaniment for char grilled swordfish.