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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.

184,781 14.5/5 for 24 ratings

Last modified on: July 25^th 2019

For 200 g, you will need:

1 2 egg yolks
2 3 tablespoons dry white wine
3 1 pinch flour
4 salt
5 pepper
6 130 g butter
7 2 tablespoons lemon juice
Total weight: 245 grams

Change those ingredients for: 100 g 200 g 400 g 600 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
22 min.	22 min.

Keeping: Once cooked, a few minutes.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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.

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.

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.

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.

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 %

% 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).

How much will it cost?

For 200 g : 1.52 €

Note : These prices are only approximate

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Some recipes that use this recipe

Eggs Benedict

Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
181,1104/5 for 12 ratings 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.
77,6054.2/5 for 11 ratings 1 hour 28 min.

See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), Toffee apple upside-down cake, Lime confectioner's custard (pastry cream), Doughnuts, Foie gras fingers, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Montbenoit's canapés, Polenta with spinach and soft-poached egg, Sausage mushroom and cheese crumble, Sauce Normande (for fish), Béarnaise sauce, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Crème brulée, Hazelnut and orange cake, Chocolate mousse with hazelnuts, Cannelés, ... All
	Lemon juice: You can check-out other recipes which use it, like for example: Stuffed mushrooms au gratin, Cauliflower tabouleh, Baked potoatoes with herb butter or cream , Macarons (the original French macaroons) , Tomato pesto, ... 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 20^th 2009 at 22:10 (n° 1)

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