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.
25 min.
Average
200 g
7 IngredientsLast modified on: July 25th 2019
2 
3 tablespoons 
1 pinch 
130 g 
2 tablespoons lemon juice
Times for this recipe
Preparation: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Prepare a bain-marie and in the top bowl put 2 egg yolks, 3 tablespoons dry white wine, 1 pinch flour, salt and pepper.
Stage 2 - 5 min.
On the bain-marie, beat slowly the mix until...
Stage 3
...first a simple mix...
Stage 4 - 5 min.
...then getting a smooth and creamy mixture, which "sticks" to whisk when you remove it from the bowl.
Beat until sauce reaches this stage.
Beat until sauce reaches this stage.
Stage 5 - 5 min.
As soon the "sticking" stage is reached, pour 130 g butter a little at a time into the mixture, while beating continuously.
Note: Instead of butter you can use clarified butter, which is easier for beginners.
Note: Instead of butter you can use clarified butter, which is easier for beginners.
Stage 6 - 2 min.
When all the butter is added, finish by adding 2 tablespoons lemon juice, while still beating.
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.
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.
Stage 7
Your Hollandaise sauce is ready, it can wait a short while, covered in the bain-marie, off the heat.
Remarks
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 faster.
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 faster.
Keeping: Once cooked, a few minutes.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 7 RDI=3 % | 3 RDI=0 % | 120 RDI=20 % | 1,140 RDI=60 % | 4,780 RDI: 60 % |
| Per 100 g | 3 RDI=1 % | 1 RDI=0 % | 50 RDI=8 % | 470 RDI=20 % | 1,950 RDI: 20 % |
How much will it cost?
- For 200 g : 1.55 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Fish terrine with spinach and tomatoes
This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.
45 K5 1 hour 55 min.
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
236 K4 1 hour 4 min.
Langoustine and leek tarts
Small puff pastry cases filled with a layer of chopped leeks, fried langoustines (also known as scampi or Dublin Bay prawns), topped with hollandaise sauce.
120 K4.2 1 hour 30 min.
This recipe uses (among others)
Butter
Like these other recipes: Clarified butter, Gratin slices with spinach, Little apple and verbena tarts, Cabbage julienne with ham, Comtoise apple charlotte, ... See them all 477
Dry white wine
Like these other recipes: Fish "à la Bordelaise", Quiche Bretonne, Creamy risotto with vegetables , Melting Epoisses on toast , Cajun pulled pork, ... See them all 68
Lemon juice
Like these other recipes: Spinach and cashew brik rolls, Rémoulette dressing, Souda salad, Nanou's apple and almond cake, Moist Lemon Cake, ... See them all 71
Egg yolk
Like these other recipes: Pistachio ice cream, Butter cream, Breton sablé biscuit dough, Crème brulée, Gnocchi alla romana, ... See them all 74
Other recipes you may also like
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011297 K4.7 55 min.
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold . February 21th 2011267 K3.8 1 hour 50 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped. October 13th 2010238 K4.6 25 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018434 K 15 30 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things. December 19th 2021644 K 34.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address 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 e-mail address 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.
The 1 comment already posted on this recipe