“Hollandaise is one of the five "mother sauces" of French cuisine. It is notoriously tricky to make. It's easy to cook the eggs too fast and make the sauce lumpy, or to let it rest too long while mixing, which lets the ingredients separate.”
Separate the Yolks!
Move the eggshell to catch the yolks and avoid the whites.
Juice the Lemon!
Trace the lines to juice the Lemon.
Mix the Hollandaise!
Trace the lines to mix the Hollandaise.
Stir the Hollandaise!
Stir the Hollandaise by dragging the spoon and staying on top of the moving outline. Match the speed and pattern!
Season the Hollandaise!
Memorize the order and repeat it to season the Hollandaise.