Step 1 of 4
Hollandaise sauce
Step 1 of 4
Melt the butter and let it settle
Melt the butter gently and set it aside to cool a little. If you want a cleaner sauce, leave the milky white solids behind in the bottom of the pan when you pour.
05:00
— Boiling-hot butter will scramble the yolks on contact. It should be warm to a fingertip, not hot.