Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice. It is light yellow and opaque, smooth and creamy in appearance. The flavor is rich and buttery, with a mild tang added by the lemon juice, yet not so strong as to overpower mildly-flavored foods.

As early as the 17th century, there are written records of a sauce similar to hollandaise that is of Dutch origin. Hollandaise sauce was originally called "Sauce Isigny" after a town in Normandy that was known for its butter.

Hollandaise is considered notoriously difficult to make, because the egg yolks tend to scramble when heated. With Aunt Penny's Hollandaise you can be sure your sauce will be perfect every time!

The key ingredient in Eggs Benedict, hollandaise sauce is generally served over fish, asparagus or paired with other steamed vegetables.

Using Aunt Penny's Hollandaise Sauce as your base you can easily make a variety of other sauces.

• Béarnaise Sauce: stir 1 tablespoon dry white wine, 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves, and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves into Aunt Penny's Hollandaise Sauce
• Maltaise Sauce: stir 1/2 teaspoon grated orange peel and 2 tablespoons orange juice into Aunt Penny's Hollandaise Sauce
• Mousseline Sauce: just before serving, beat 1/4 cup heavy whipping cream until stiff peaks form then fold the whipped cream into the Aunt Penny's Hollandaise Sauce