Hollandaise

rich, tart, the ultimate finishing sauce

A rich, buttery sauce made from egg yolks, clarified butter, and lemon juice. It's known for its creamy texture and tangy flavor. Typically served with vegetables like asparagus and potatos, eggs such as eggs benedict, and fish. It’s a key element in many classic brunch dishes.

Prep Time

10 min

Cook Time

Serves

15 min

THE FACTS

Add to pot and stir / whisk

Best served fresh

Can be temperamental when reheating

Versatile finishing sauce

INGREDIENTS

1 tbsp water

1 tbsp lemon

X3 egg yolks

170g unsalted butter (softened)

Salt

Simplified Recipe Card

Hollandaise sauce is a classic French sauce known for its rich, creamy texture and tangy flavor. Made with egg yolks, butter, lemon juice, and a touch of seasoning, it's essential for Eggs Benedict and a delightful complement to vegetables and fish dishes.Mastering the art of whisking softened butter into the yolks over gentle heat ensures a smooth, velvety consistency that elevates any meal.Bon Appétit

Bite Size Look

Just a Sliver Tutorial

3 min

Real time Tutorial

11 min

METHOD

1. Separate whites from the yolks, the yolks can go straight into the medium size saucepan.

NOTE Ensure you have a medium saucepan as you need enough room to whisk the mixture.

2. Pour in the lemon juice and water and on the lowest heat possible approximately 40°c to 50°c whisk the eggs.

NOTE: They will increase in volume, become frothy and lighten a little.

3. Once the mixture has thickened to the point where you start the see the bottom of the saucepan it’s time to start adding in the butter.

NOTE: the butter needs to be extreamly soft

4. Add only a tablespoon to begin with and once you have added 50% of the butter at a tablespoon you can increase to 2 tablespoons at a time.

5. Once all the butter is incorporated you can add your seasonings and mix well.

NOTE: Reserve the whites for another recipe as you don’t want to waste food. Better yet cook the whites and place on some toast and drizzle some of this hollandaise over them.

NOTE

If the desired thickness is to have the sauce a little loose add in a teaspoon of water until you reach the thickness you like.
Best to place the hollandaise in a ramekin as it may be difficult to pour once it cools, after all it mainly consists of butter.