Hollandaise sauce is one of the classic sauces. At the heart of the principle of its preparation lies the creation of an emulsion – as in cold mayonnaise. Only in contrast to mayonnaise, the basis of this sauce is butter. Dutch sauce perfectly matches with fish and seafood, with white chicken, with asparagus and much more. Well, up to the heap – this is a mandatory ingredient of eggs "Benedict", which we will certainly prepare in the near future.