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Hollandaise Sauce Recipe

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Hollandaise Sauce Recipe

Basic Hollandaise sauce.

Photo © Danilo Alfaro

Hollandaise Sauce Recipe

Hollandaise is a wonderfully rich, lemony and buttery sauce that goes with eggs, vegetables and poached fish.

For a full demonstration of making hollandaise, with photos illustrating each step, check out this step-by-step tutorial on how to make hollandaise sauce. These tutorials on how to separate eggs and how to clarify butter may also come in handy.

NOTE: For safety, it's best to use pasteurized eggs when making hollandaise sauce. Here's a resource that can help you locate pasteurized eggs at retailers near you. Or if you prefer, you can pasteurize your own egg yolks at home in the microwave.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1 cup clarified butter (about 2½ sticks before clarifying)
  • 4 egg yolks
  • 2 Tbsp lemon juice (the juice from 1 small lemon)
  • 1 Tbsp cold water
  • Kosher salt, to taste
  • Cayenne pepper (or a dash of Tabasco sauce), to taste

Preparation:

  1. Heat an inch or two of water in a saucepan over a medium heat. Also, your clarified butter should be warm, but not hot.

  2. Combine the egg yolks and the cold water in a glass or stainless steel bowl (not aluminum) whisk for a minute or two, until the mixture is light and foamy. Whisk in a couple of drops of lemon juice, too.

  3. The water in the saucepan should have begun to simmer. Set the bowl directly atop the saucepan of simmering water. The water itself should not come in contact with the bottom of the bowl. Whisk the eggs for a minute or two, until they're slightly thickened.

  4. Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break.

  5. Continue beating in the melted butter. As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better.

  6. After you've added all the butter, whisk in the remaining lemon juice and season to taste with Kosher salt and cayenne pepper (or a dash of Tabasco sauce). The finished hollandaise sauce will have a smooth, firm consistency. If it's too thick, you can adjust the consistency by whisking in a few drops of warm water.

  7. It's best to serve hollandaise right away. You can hold it for about an hour or so, provided you keep it warm. After two hours, though, you should toss it — both for quality and safety reasons.
Makes 1 pint of Hollandaise sauce.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Hollandaise Heaven, Member servlet

I'll admit it: I was scared to make Hollandaise. I've made a Bearnaise, sure, no problem. But Hollandaise has this reputation... Nevertheless, I (wo)manned up and went for it. And, I'm so glad that I did. My sauce came together wonderfully and was a delicious addition to my plate. Thanks, Danilo, for the great tutorial. I am happy I no longer have to fear the Hollandaise. I can't wait to use the butter solids from the clarified butter on some popcorn!

26 out of 31 people found this helpful.

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