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
Keywords for this recipe:SauceWarmEgg yolkButterLemonHollandaise
2 
3 tablespoons 
1 pinch 
130 g 
2 tablespoons lemon juice
How long does it take?
Time required for this recipe:
| Preparation | Start 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,142 Kcal or 4,781 Kj | 8 gr | 4 gr | 122 gr |
| 57 % | 3 % | <1 % | 18 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 466 Kcal or 1,951 Kj | 3 gr | 1 gr | 50 gr |
| 23 % | 1 % | <1 % | 8 % |
How much will it cost?
Some recipes that use this recipe
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.
88K4.2 1 hour 28 min.
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
198K4 1 hour 4 min.
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.
12K5 1 hour 52 min.
Source
Home made.
This recipe uses (among others)
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Leek and tuna loaf, Flamiche, Turnip top soup, Cocotte eggs with Comté, How to fry eggs well, ... All |
 | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Filet mignon with mustard and tarragon sauce, Fish "à la Bordelaise", French onion soup, Langoustine gratin, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All |
 | Lemon juice: You can check-out other recipes which use it, like for example: Cauliflower tabouleh, How to beat egg whites, Exotic fruit tart, Rémoulette dressing, Red mullet fillets in a quick marinade, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Lime confectioner's custard (pastry cream), Gâteau Breton (Brittany butter cake), Panettone, Sausage with duchess potatoes and a Mont d'Or fondue , ... All |
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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)
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