What cooking method is primarily used for preparing a hollandaise sauce?

Hollandaise sauce is primarily prepared using the double boiling method, which involves the use of a boiler or a similar setup to gently heat the ingredients. This method allows for precise control over the temperature, crucial for emulsifying the egg yolks and butter without causing them to curdle. By using indirect heat from steam, the sauce can be whisked to create a smooth, stable emulsion.

In contrast, the other methods mentioned—baking, boiling, and frying—are not appropriate for preparing hollandaise sauce. Baking would expose the sauce to dry heat, which is unsuitable for achieving the desired creamy texture. Boiling could lead to cooking the egg yolks too quickly, causing them to coagulate rather than emulsify. Frying involves cooking in oil or fat at high temperatures, which would ruin the delicate nature of the sauce. Thus, the double boiling method is distinctly the most effective and widely accepted technique for crafting hollandaise sauce.