Hollandaise sauces are best cooked at temperatures around 120-140 degrees Fahrenheit. Use a cooking...

Hollandaise sauces are best cooked at temperatures around 120-140 degrees Fahrenheit. Use a cooking thermometer if inexperienced. Anything over this maximum puts the sauce at risk of breaking, which means the sauce will seperate.

Tricksto stop hollandaise sauce from seperating?
Add 1 tsp Dijon mustard to your pan before you add in the eggs. The mustard will help stabilize your sauce. If you notice your hollandaise is too thick while whisking, add 1 Tbsp of hot water before your sauce has a chance to separate.
Hollandaise Sauce is delicious served on egg dishes, seafood, steamed and roasted vegetables, steak or grilled chicken. For meats try seasoning your sauce with fresh herbs.
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