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.
25 min.
Average
600 g
7 IngredientsLast modified on: July 25th 2019
6 
9 tablespoons 
3 pinches 
1 ¾ cup 
6 tablespoons lemon juice
Times for this recipe
Preparation: 25 min.
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Step by step recipe
Stage 1 - 5 min.
Prepare a bain-marie and in the top bowl put 6 egg yolks, 9 tablespoons dry white wine, 3 pinches 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 1 ¾ cup 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 6 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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 10 RDI=1 % | 370 RDI=60 % | 3,430 RDI=170 % | 14,350 RDI: 170 % |
| Per 100 g | 3 RDI=1 % | 1 RDI=0 % | 50 RDI=8 % | 470 RDI=20 % | 1,950 RDI: 20 % |
How much will it cost?
- For 600 g : 4.60 €
Change currency: 
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
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This recipe uses (among others)
Butter
Like these other recipes: Fillet of salmon meunière, Little Christmas biscuits, Crisp apricot and pistachio tart, Sauce Normande (for fish), Lime crémeux, ... See them all 466
Dry white wine
Like these other recipes: Sauce Normande (for fish), Quiche Bretonne, Scallops with cabbage julienne, Tartiflette, Seafood sauerkraut, ... See them all 68
Lemon juice
Like these other recipes: Greek salad, Tender tuna, Cubed salad, Cauliflower and avocado rémoulade, Sautéed pork with mushrooms in a cream sauce., ... See them all 72
Egg yolk
Like these other recipes: Fresh mint ice-cream, Smoked eggs, Blanquette of veal, Salmon chard rolls, Crème brulée, ... See them all 73
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