The trick to a smooth Hollandaise sauce is to heat the sauce without curdling the egg.

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Hollandaise sauce is made with egg yolks, lemon juice, butter, and a pinch of salt. The egg yolks are cooked using gentle heat to create a smooth, creamy texture without curdling. It is often served with vegetables, fish, eggs Benedict, and other dishes. Overheating the sauce or adding too much butter at once can cause the sauce to curdle, so it is important to use low heat and whisk continuously.

The Trick to a Smooth Hollandaise Sauce Is to Heat