It takes two pots, fitting into one another for the preparation of a water bath. Much to boil water, put a little into it. Yolks are beaten with wire or mixer, add water, wine and lemon juice, without interrupting the beating. When the mixture thickens, start adding the butter, cube by cube. The sauce should not boil. Consumed immediately. Fits to asparagus - classic combination. Also to light meats, fish and poultry, and to make Toast Hawaii. options: * There is added to the finished sauce 3-4 tbsp whipped cream make it Sauce Chantilly (Chantilly - city in France, but also a general term for whipped cream). It is suitable for roast and boiled fish. * With Hollandaise added to the finely chopped mushrooms, pickles and chips truffle is obtained sauce and lansien (A l & # 180; ancienne - in old-fashioned).