Hollandaise sauce is a classic French sauce, which is believed to have originated during 1651. It is said that this sauce was prepared for the King of Netherlands, who visited France during that year. This sauce is said to be a different version of a Dutch sauce, and hence the name, hollandaise sauce. Hollandaise sauce is made of egg yolks, butter, lemon juice, and seasonings like, cayenne pepper. It is smooth and creamy in texture, with a light yellow color. Its buttery taste enhances the taste of mildly-flavored dishes, like steamed vegetables and fish. It is an indispensable ingredient in eggs Benedict. Hollandaise sauce has to be prepared with extra caution, to get the desired consistency. As it cannot be stored for long, you have to prepare this sauce, every time you need it. Method I Most people find it difficult to follow the traditional method of cooking hollandaise sauce, as it has to be done very carefully. Even the slightest change in temperature while cooking, can alter the desired consistency and flavor. The following hollandaise sauce recipe is the most authentic and traditional one. Ingredients

• Egg yolks - 4
• Unsalted butter - ½ cup
• Freshly-squeezed lemon juice - 1 tbsp.
• Cayenne pepper - 1 pinch
• Salt - 1 pinch

Whisk the egg yolks with lemon juice in a stainless steel bowl. Once the mixture thickens, keep the bowl in a pan of simmering water. The bottom of the bowl must not touch the water surface. You may also use a double steamer for this purpose. The temperature must not be so high, that the egg gets scrambled. Whisk the mixture for a few minutes, and slowly add the melted butter to the bowl. Stir the mixture continuously, till it gets smooth and thicker, and doubles in volume. Now, remove the bowl from heat, and add cayenne pepper and salt. Mix well and keep aside. If you find the sauce thicker at the time of serving, you can whisk in some warm water, so that it gets the desired consistency. Method II Take two egg yolks, 90 to 100 grams of unsalted butter, one tablespoon of water, and one tablespoon of lemon juice (freshly-squeezed). Melt the butter in the microwave. The microwave must be on high, and it takes around 60 seconds for the butter to melt. Once the butter melts, add egg yolks, lemon juice, and water. Whisk the mixture well, and microwave on high, for around 20 seconds. Remove the microwave and whisk once again. Reset the microwave to defrost mode, and cook for another 50 seconds. Whisk the mixture at regular intervals, i.e. once in every 15 seconds. Repeat the process until the mixture gets the desired consistency. Method III Even though the basic recipe is the same, the methods for the preparation is slightly different; as a blender is used to whisk the ingredients. Take two egg yolks, ½ cup of melted butter, 1½ tablespoon of lemon juice, and a pinch of cayenne pepper. Blend egg yolks, lemon juice, and cayenne pepper powder in the blender, until the mixture becomes light yellow. Run the blender on high, and add melted butter slowly and simultaneously. Blend the mixture until it becomes thick. It will take around 30 seconds to thicken. You can either use a double steamer or a microwave for cooking this sauce. If you are using hollandaise sauce mix, then follow the instructions of the manufacturer. So, try this recipe, and enjoy the rich, buttery taste of this sauce.