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.
184,781 14.5/5 for 24 ratings
Grade this recipe:

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

Whole recipe
Energetic valueProteins CarbohydratesFats
1,142 Kcal or 4,781 Kj8 gr4 gr122 gr
57 %3 %<1 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
466 Kcal or 1,951 Kj3 gr1 gr50 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?

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

Eggs Benedict
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
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)
ButterButter: 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 wineDry 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 yolkEgg 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 juiceLemon 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

Other recipes you may also like

[Chestnut cake]
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,3755/5 for 1 ratings 53 min.
[Fruit crumble]
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
71,2294.0/5 for 20 ratings 1 hour 11 min.
[Pear tart with almond cream]
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
73,5254.2/5 for 19 ratings 1 hour 14 min.
[Express apple tart]
Express apple tart
A fine apple tart, very quick to make.
67,739 24.6/5 for 14 ratings 54 min.
[Flambéd bananas ]
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
72,167 14/5 for 1 ratings 40 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-17)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 1 comments or questions on this recipe

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page