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.
230K 1 25 4.4
Grade this recipe:

Last modified on: July 25th 2019

Keywords for this recipe:
For 200 g, you will need:

Change these quantities to make: 100 g 200 g 400 g 600 g
How long does it take?
Time required for this recipe:
PreparationStart to finish
22 min.22 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Hollandaise sauce
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.
Hollandaise sauce
On the bain-marie, beat slowly the mix until...

Stage 3
Hollandaise sauce
...first a simple mix...

Stage 4 - 5 min.
Hollandaise sauce
...then getting a smooth and creamy mixture, which "sticks" to whisk when you remove it from the bowl.

Beat until sauce reaches this stage.

Stage 5 - 5 min.
Hollandaise sauce
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.

Stage 6 - 2 min.
Hollandaise sauce
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.

Stage 7
Hollandaise sauce
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.
Keeping
Once cooked, a few minutes.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,142 Kcal or 4,781 Kj8 gr4 gr122 gr
57 %3 %<1 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
466 Kcal or 1,951 Kj3 gr1 gr50 gr
23 %1 %<1 %8 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg, Sulfites, Gluten, Milk
How much will it cost?
  • For 200 g : 1.52 €

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 recipes that use this recipe

Fish terrine with spinach and tomatoes
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.
25K5 1 hour 52 min.
Eggs Benedict
Eggs Benedict

Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
214K4 1 hour 4 min.
Langoustine and leek tarts
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.
100K4.2 1 hour 28 min.
See all recipes that use it
This recipe uses (among others)
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
320K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
344K4.0 1 hour 11 min. February 21th 2011
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
352K4.3 1 hour 14 min. March 17th 2011
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
355K 24.6 51 min. April 8th 2020
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
311K 14 40 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 1 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!!!
    Posted by Louise august 20th 2009 at 22:10 (n° 1)
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.
I am not a leaving thing
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.

Back to top of page