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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.
169,467 14.5/5 for 24 ratings
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Last modified on: July 25th 2019

For 200 g, you will need:

Change those ingredients for: 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.
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.
Hollandaise sauce : Photo of step #1
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 : Photo of step #2
On the bain-marie, beat slowly the mix until...

Stage 3
Hollandaise sauce : Photo of step #3
...first a simple mix...

Stage 4 - 5 min.
Hollandaise sauce : Photo of step #4
...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 : Photo of step #5
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 : Photo of step #6
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 : Photo of step #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

% 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?

Note : These prices are only approximate

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Recipes that use this recipe: 2

Langoustine and leek tarts
Langoustine and leek tarts
Eggs Benedict
Eggs Benedict

Source

Home made.

More recipes?

This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Baked apples from St Aubin le Vertueux, French Family Cake, Oat shortbread biscuits, Brownie, Flaky brownie brioche, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Turban of sole with langoustines, Polenta with spinach and soft-poached egg, Cured Pork Belly With Lentils, Winegrowers' sausage casserole, Montbenoit's canapés, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Gâteau Breton (Brittany butter cake), Chocolate mousse, Lemon Confectioner's Custard, Two-cheese quiche, Cannelés, ... All
Lemon juiceLemon juice: You can check-out other recipes which use it, like for example: Crab Cakes, Penne with Mushrooms, Tomato ladybirds, Tender tuna, Tarte Jurassienne, ... All

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