I don't know about you, but I have made a Hollandaise sauce in the past which ended up curdling, and a curdled sauce is not very pleasant looking, to say the least!
A Hollandaise sauce is used traditionally to accompany such foods as egg Benedict and asparagus,and is the basis for a number of other sauces.
There are three very important things to know about the making of a Hollandaise sauce. Firstly never use an aluminium pan because it will turn the sauce a greenish colour. Secondly, be very careful with the heat that is applied - too much heat and the sauce will curdle. And thirdly, it is best to use a bain marie or a container placed over a pan of boiling water.
Hollandaise sauce is a mixture of butter, egg yolks, water, seasoning and lemon juice and as it turns out this combination is rather useful, because, if the mixture is inadvertently heated too much and ends up curdling, the addition of a tablespoon of cold water can bring the curdled mixture back into a sauce once again! The absolute wonders of water.
So don't be afraid to make a Hollandaise sauce - if it does go wrong, a little cold water will get it back on the right track again!