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Hollandaise sauce

Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.
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For 200 g, you will need:



Nutritional information:

Whole recipe
Calories
1291
65%
Proteins
8g
3%
Carbohydrates
3g
<1%
Fats
139g
21%
 Per 100 g 
Calories
516
26%
Proteins
3g
1%
Carbohydrates
1g
<1%
Fats
55g
8%
TrafficRating
  • Already noted 3 times
  • Average note : 1.0/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 18 min.
Cooking : 5 min.
Start to finish : 23 min.
Preservation : Once cooked, a few minutes.


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How much will it cost?

 For 200 g : 0.97 €

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Step by step recipe:

1
Melt 150 g butter, then remove from heat.
Hollandaise sauce : Photo of step #1
2
Prepare a bain-marie and in the top bowl put 2 egg yolks, 2 tablespoons water, salt and pepper.
Hollandaise sauce : Photo of step #2
3
On the bain-marie, beat egg yolks and water until getting a smooth and creamy mixture...
Hollandaise sauce : Photo of step #3
4
...which "sticks" to whisk when you remove it from the bowl.

Beat until sauce reaches this stage.

Hollandaise sauce : Photo of step #4
5
As soon the "sticking" stage is reached, pour melted butter a little at a time into the mixture, while beating continuously.
Hollandaise sauce : Photo of step #5
6
When all the butter is added, finish by adding 2 tablespoons lemon juice, while still beating.
Hollandaise sauce : Photo of step #6
7
Taste to check seasoning, and if there is enough lemon. If not, add some more lemon juice, then beat a little more to mix thoroughly.

Your Hollandaise sauce is ready, it can wait a short while, covered in the bain-marie, off the heat.

Hollandaise sauce : Photo of step #7

Remarks:

For a tastier Hollandaise sauce, replace water with dry white wine, or even better a mix of white wine and vinegar reduced to half in a pan on low heat.

For these kind of "emulsified warm sauces" (so called by chefs) one wrong move and your sauce collapses. In other words you are proud of the nice emulsion that is forming under your whisk, and then in a second you have an ugly curdled butter mixture in the bottom of your bowl...

What's happened? Probably your sauce needed more water, in other words the very small volume of water eventually evaporates due to the heat and beating, and without this water your sauce collapses (same as your morale - have you noticed?).

What can I do? You can try to recover the sauce by removing bowl from bain-marie, add 2 tablespoons of cold water, and start to beat again. This is not a totally sure method, but it usually works.

For adding butter, you will find many different recipes all claiming to be the only one that works: cold butter, very cold, in small pieces, clarified, etc. At my opinion there is no real difference between them. I found the way with melted butter easier and so I use it each time.

Recipes which use it: 2

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Eggs Benedict Langoustine and leek tarts

Source:

Home made.

Last modified on: April 1st 2012

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Your comments or questions on this recipe:

- - -

Thank you so much for posting this golden recipe JH. I adore Hollandaise Sauce but I'm just so bad at preparing it correctly. I'm saving this for sure!!!

Comment #1 posted on august 20th 2009 at 22:10 by Louise.


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