This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
Last modified on: July 25th 2019
2 
3 tablespoons 
1 pinch 
130 g 
2 tablespoons lemon juiceTimes 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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 3 g RDI=5 % | 1 g RDI=1 % | 49 g RDI=68 % | 466 kcal RDI=23 % | 1,952 kJ RDI=23 % |
| Whole recipe | 7 g RDI=12 % | 3 g RDI=1 % | 121 g RDI=167 % | 1,142 kcal RDI=57 % | 4,783 kJ RDI=57 % |
How much will it cost?
For 200 g
1.55 €
Per Hollandaise sauce
0.05 €
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.
52 K5 1 hour 55 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.
127 K4.2 1 hour 30 min.
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
243 K4 1 hour 4 min.
This recipe uses (among others)
Butter
Like these other recipes: Citrus tartGrapefruit cakeCheese SouffléSauce Normande (for fish)Sausage buckwheat pancakes See all 498 other
Dry white wine
Like these other recipes: Pork chops in the ovenArtichoke hearts forestier Hot box cheese Quiche BretonneJura bread See all 70 other
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-05-03
We'll never share your e-mail address with anyone else.
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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