Hollandaise Sauce

This is the most basic of the egg and oil emulsified sauces. The only flavoring is fresh lemon juice. This sauce must be kept warm, as excessive heat will cause it to break. Because this is kept warm, it is not safe to keep it for long periods of time and should never be reused from another meal period. A classic sauce that is made with a recuction of vinegar, egg yolks, melted butter, and flavored with lemon juice. It was one of the five grand sauces.