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.
166,478 14.5/5
Last modified on: April 1st 2012
For 200 g, you will need:
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 18 min. | 5 min. | 23 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
5 min.
Melt 150 g butter, then remove from heat.Stage 2
5 min.
Prepare a Stage 3
7 min.
On the bain-marie, beat egg yolks and water until getting a smooth and creamy mixture...Stage 4
...which "sticks" to whisk when you remove it from the bowl.Beat until sauce reaches this stage.
Stage 5
5 min.
As soon the "sticking" stage is reached, pour melted butter a little at a time into the mixture, while beating continuously.Stage 6
1 min.
When all the butter is added, finish by adding 2 tablespoons lemon juice, while still beating.Stage 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.
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...
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.
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.
Nutritional information
|
| ||||||||||||||||||||||||||||||||
How much will it cost?
For 200 g : 1.35 €
Recipes which use this 2
 |  |
Source: Home made.
More recipes?
This recipe use (among others) | Butter: You can get more informations, or check-out other recipes which use it, for example: Provençal colombier for Pentecost, Spinach Omelette, Cream sauce with Vin Jaune, Sautéd broccoli with ham, Little lemon biscuits, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Smoked salmon sacristains, Chocolate cream with a crunch, irish coffee mousse, Peach and verbena feuilleté, Paris-Brest, Spaghetti Carbonara, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Salmon chard rolls, Cassoulet, Bacon rolls, French croissants, Sorrel soup, ... All |
 | Lemon juice: You can check-out other recipes which use it, like for example: Peach and verbena feuilleté, Coriander and cashew nut pesto, Avocado with gravlax, Algerian brik rolls, How to beat egg whites, ... All |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-01-20)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Your 1 comments or questions on this recipe
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.