Serve the sauce. Hollandaise is best served as soon as it’s ready, while still warm. If you need to, you can transfer the sauce to a double-boiler and keep it warm over low heat on a back burner, or set over a bowl of very hot water, for about an hour. The thicker and more mayonnaise-like the hollandaise, the more stable it tends to be; thinner sauces will break more easily — especially if they are held for too long before serving or if they get too cool. See “Fixing a Broken Sauce,” below, for more information.
Emma Christensen
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