Hollandaise and barnaise sauces are the kind you only make occasionally but they are worth it and take only a few minutes to make in a saucepan over direct heat, which may surprise you, but follow my instructions and see for yourself.
Both sauces rely on a reduction of vinegar to give them their special flavours, of course you must do this in a saucepan over direct heat.
Add 1 tablespoon cold water to the hot pan, off the heat, to reduce the heat of the pan before
you add the egg yolk a hotel chef taught me this trick and it works every time. The cold water prevents the yolks from over-cooking.
When you whisk in the melted butter the sauce will thicken. Remember it’s very important not to have the butter too hot or the egg yolks will just scramble when butter is added.
These sauces barely reach more than a warm temperature and should be served warm. To hold these sauces for a short period.