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.
244 K 4.4/5 (25 reviews)
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Last modified on: July 25th 2019
For 200 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
When should you start or finish this recipe?
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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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe7 RDI=3 %3 RDI=0 %120 RDI=20 %1,140 RDI=60 %4,780 RDI: 60 %
Per 100 g3 RDI=1 %1 RDI=0 %50 RDI=8 %470 RDI=20 %1,950 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 : 1.55 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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The 1 comment already posted 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

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