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One of the classic French sauces, hollandaise is made from an emulsion of butter and eggs, either over a double boiler (the classic method) or quickly, in a blender. Hollandaise is best made just before you need it (it can’t be reheated), but can be kept warm over a bain–marie. Serve with asdescriptiongus or artichokes, on egg dishes and with poultry and seafood. If preferred, flavour with freshly chopped herbs, but add them to the sauce at the end of cooking.