Why is Hollandaise sauce made at the last minute?

Hollandaise sauce is made at the last minute because it relies on the emulsion of egg yolks and melted butter, which can easily break if not handled properly. Additionally, the sauce is sensitive to temperature; if it cools down too much, it can thicken and lose its desirable consistency. Making it fresh ensures optimal flavor and texture, allowing it to be served warm and perfectly complement dishes like eggs Benedict.