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 You've probably heard of hollandaise sauce, but do you know what's inside? A traditional hollandaise sauce uses egg yolks, melted butter, and lemon juice to create a velvety, thick emulsion to drizzle on poached eggs, asparagus, Eggs Benedict, and more. 

It's one of the five "mother sauces" in French cuisine—that's mostly a fancy epicurean way of saying that hollandaise sauce is a foundational basic in French cooking. While it has simple ingredients, that doesn't mean it's easy to make.

Emulsion sauces like hollandaise can "break" or separate, meaning the clarified butter can separate from the egg yolks. Excessive heat can also make the egg yolks curdle and create little clumps of scrambled eggs in a sauce that's supposed to be smooth. Of course there are hacks to fixing these whoopsies, but this level of delicacy and precision can be a bit tough for a home cook.

That's where our shortcut sauce recipe comes in. Made with just two ingredients, it ensures a perfect mock hollandaise every time.  



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