Hollandaise Sauce is a traditional French basic sauce made from egg yolks and clarified butter, flavored with lemon juice, salt, and pepper. With a beautiful yellow color and a smooth, creamy consistency, it is one of the five mother sauces and is probably related to mayonnaise, from which it differs mainly in its gentle cooking in a bain-marie.
A recipe belonging to the cuisine of the Alps, its name seems to be due to the fact that it was prepared for the first time during a lunch organized on the occasion of an official visit to France by the Dutch sovereign.
Ingredients
How to Make Hollandaise Sauce
In a small saucepan, place the chopped shallot with vinegar, water and freshly ground pepper. Boil for 4-5 minutes, then strain and set aside.
In a small saucepan, place the chopped shallot with vinegar, water and freshly ground pepper. Boil for 4-5 minutes, then strain and set aside.
Place a bowl over a double boiler, then add the shallot water.
Place a bowl over a double boiler, then add the shallot water.
Then combine the two egg yolks.
Then combine the two egg yolks.
Start mixing with a hand whisk.
Start mixing with a hand whisk.
Add the lemon juice and season with salt and pepper.
Add the lemon juice and season with salt and pepper.
When the eggs start to thicken due to the heat underneath, add the melted butter little by little while continuing to whisk. The hollandaise sauce will be ready in a few minutes. To prevent it from curdling, make sure the bowl doesn't touch the water: the water should never boil.
When the eggs start to thicken due to the heat underneath, add the melted butter little by little while continuing to whisk. The hollandaise sauce will be ready in a few minutes. To prevent it from curdling, make sure the bowl doesn't touch the water: the water should never boil.
Set the sauce until it cools to room temperature. Then, enjoy!
Set the sauce until it cools to room temperature. Then, enjoy!
FAQs
Can I Add Anything Else to Hollandaise Sauce?
If desired, you can flavor the hollandaise sauce with herbs like parsley, chives, or dill; if you want a spicy touch, you can add chili pepper, pink peppercorns, or a pinch of turmeric. This makes it an excellent accompaniment to legumes and grilled vegetables.
What Can I Serve Hollandaise Sauce With?
Rich and full-bodied, this is a decidedly not-so-light sauce, given the generous amount of eggs and butter, ideal for accompanying meat, fish, and vegetable side dishes. It's especially excellent with eggs Benedict, poached eggs, steamed asparagus, and simply cooked white fish fillets.
Hollandaise Vs. Bernaise Sauce
Béarnaise sauce is a derivative of Hollandaise, flavored with white wine vinegar, shallots, tarragon, and chervil, which lend it a more herbaceous, aromatic depth — perfect for grilled steak or roasted meats.
How to Fix Broken Hollandaise Sauce?
The key is to rebuild the emulsion gently. If your sauce starts to split, remove it from the heat right away and try one of these methods:
- Whisk in a teaspoon of warm water: Often, this is all it takes. The water helps rebind the butter and egg yolk, bringing the sauce back together.
- Add another egg yolk: In a clean bowl, whisk one fresh yolk with a splash of warm water, then slowly drizzle in your broken sauce while whisking constantly. The new yolk acts as an emulsifier and restores smoothness.
- Use a blender: Pour the broken sauce into a blender and process on low, adding a few drops of warm water or lemon juice until the texture evens out.
For prevention, keep your sauce warm, not hot — around 145–150°F (63–65°C) — and add the butter slowly while whisking continuously. Too much heat or rushing the process is what breaks the magic in the first place.
How to Store Any Leftovers
You can store hollandaise sauce in the refrigerator for 1 day, in an airtight container.
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