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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.

165,626 14.5/5

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Last modified on: April 1st 2012

For 200 g, you will need:

Change for: 100 g 200 g 400 g 600 g

How long does it take?

PreparationCookingStart to finish
18 min.5 min.23 min.
Preservation: Once cooked, a few minutes.
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...

Step by step recipe

1 Hollandaise sauce : Photo of step #1Melt 150 g butter, then remove from heat. 5 min.
2 Hollandaise sauce : Photo of step #2Prepare a bain-marie and in the top bowl put 2 egg yolks, 2 tablespoons water, salt and pepper. 5 min.
3 Hollandaise sauce : Photo of step #3On the bain-marie, beat egg yolks and water until getting a smooth and creamy mixture... 7 min.
4 Hollandaise sauce : Photo of step #4...which "sticks" to whisk when you remove it from the bowl.

Beat until sauce reaches this stage.
5 Hollandaise sauce : Photo of step #5As soon the "sticking" stage is reached, pour melted butter a little at a time into the mixture, while beating continuously. 5 min.
6 Hollandaise sauce : Photo of step #6When all the butter is added, finish by adding 2 tablespoons lemon juice, while still beating. 1 min.
7 Hollandaise sauce : Photo of step #7Taste 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...

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

Whole recipe
CaloriesProteins CarbohydratesFats
12918 gr3 gr139 gr
65 %3 %<1 %21 %
Per 100 g
CaloriesProteins CarbohydratesFats
5163 gr1 gr55 gr
26 %1 %<1 %8 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 200 g : 1.35 €

Note : These prices are only approximate.

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Recipes which use it: 2

Eggs Benedict
Eggs Benedict
Langoustine and leek tarts
Langoustine and leek tarts
Source: Home made.
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More recipes?

This recipe use (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Spaghetti with mussels and basil, Brioche Tatin, Pavlova, Kouign-amann, ... [All]
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Spaghetti with smoked salmon, Crème de foie gras, Chocolate mousse, Breton sablé biscuit dough, ... [All]
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Cheese tart, Fougasse with bacon and Comté, How to seal a terrine or casserole dish, Cretan Bread, Choux pastry (pâte à choux), ... [All]
Lemon juiceLemon juice: You can check-out other recipes which use it, like for example: Royal icing, Fillets of sole meunière, Sea bass with coriander cream en papillote, Tapenade, Penne with Mushrooms, ... [All]

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