This classic Hollandaise Sauce recipe is a step-by-step guide to creating a rich, creamy, and perfectly emulsified sauce. It's a delicate process, but with patience and attention to detail, you'll achieve a luxurious sauce that's perfect for eggs Benedict, steamed vegetables, or grilled fish. Let me know how it turns out!
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
unit egg yolks4
water
lemon juice
fine salt
ground white pepper
clarified butter250g
Nutrition (per serving)
Calories
511.3kcal (25.56%)
Protein
0.1g (0.12%)
Carbs
0.0g
Sugars
0.0g
Healthy Fat
25.6g
Unhealthy Fat
38.5g
% Daily Value based on a 2000 calorie diet
How to make Hollandaise Sauce
- Step 1
In a heavy-bottomed saucepan, whisk the egg yolks together with water, seasoned with salt, pepper, and lemon juice.
- Step 2
Place the saucepan over very low heat and continue whisking until you achieve a sabayon (a light, airy mixture) and the temperature reaches 60°C to 62°C.
- Step 3
Gradually emulsify the mixture with the clarified butter while maintaining the temperature.
- Step 4
Ensure the sauce never exceeds 62°C, as overheating can cause it to separate.
Nutrition (per serving)
Nutrition (per serving)
Calories
511.3kcal (25.56%)
Protein
0.1g (0.12%)
Carbs
0.0g
Sugars
0.0g
Healthy Fat
25.6g
Unhealthy Fat
38.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use a thermometer to monitor the temperature closely to prevent the sauce from separating.
If the sauce starts to separate, whisk in a teaspoon of cold water to bring it back together.
Clarified butter is essential for a smooth emulsion, so ensure it's properly prepared before starting.
FAQS
What is the ideal temperature for Hollandaise sauce?
The ideal temperature for Hollandaise sauce is between 60°C to 62°C. Exceeding this can cause the sauce to separate.
Can I use regular butter instead of clarified butter?
Clarified butter is recommended for a smooth emulsion, but you can use regular butter if you melt it and remove the milk solids.
What should I do if my Hollandaise sauce separates?
If your sauce separates, whisk in a teaspoon of cold water to bring it back together.
Can I make Hollandaise sauce ahead of time?
Hollandaise sauce is best served fresh, but you can keep it warm for a short time over a double boiler. Avoid reheating as it may separate.
What dishes pair well with Hollandaise sauce?
Hollandaise sauce pairs well with eggs Benedict, steamed asparagus, grilled fish, and roasted potatoes.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia