Classic French Hollandaise Sauce
Hollandaise sauce is a quintessential French creation, revered for its luxuriously smooth texture and bright, buttery flavor. Traditionally served with poached eggs (as in Eggs Benedict), steamed vegetables, or delicate fish, it adds a refined touch to any meal. This recipe captures the authentic taste of classic Hollandaise while offering tips and suggestions for perfect results.
Ingredients
- 3 yolks Eggs Use fresh, large eggs for the best result.
- 1 cup Unsalted butter High-quality European-style butter is preferred.
- 1 tbsp Fresh lemon juice Adjust quantity to taste.
- 1 pinch Salt
- 1 pinch White pepper Optional, freshly ground
Instructions
- Set up a double boiler: Fill a saucepan with a few centimeters of water and bring it to a gentle simmer over medium-low heat (around 85°C/185°F).
- Combine egg yolks and seasoning: In a heatproof bowl, whisk the egg yolks with a pinch of salt until smooth. Place the bowl over the saucepan, ensuring the water does not touch the bowl. This gentle heat helps prevent the yolks from scrambling.
- Incorporate butter: Melt your butter gently beforehand (do not let it boil). While whisking continuously, drizzle in the melted butter in a slow, steady stream. The sauce should gradually thicken and become glossy, taking about 5–7 minutes. Keep the temperature around 60°C/140°F to avoid curdling.
- Add lemon juice and adjust: Remove the bowl from heat. Stir in the lemon juice, and season with more salt or a pinch of white pepper, if desired. If the sauce is too thick, whisk in a few drops of warm water to achieve your preferred consistency.
Notes
Chef’s Tips:
- Ensure all ingredients are at room temperature to help the emulsion form more easily.
- If the sauce appears to split, place a teaspoon of cold water in a clean bowl and gradually whisk in the separated sauce.
- Maintain a moderate heat under your double boiler to prevent the yolks from curdling.
- Classic use: Drizzle over Eggs Benedict with crisp English muffins, poached eggs, and ham.
- Vegetable side: Spoon over steamed asparagus or broccoli for a luxurious finish.
- Color & garnish: A sprig of fresh chives or tarragon adds color and a subtle herbal note.
- Hollandaise sauce originates from French haute cuisine and is one of the five “Mother Sauces.”
- Over time, it has become an iconic brunch staple, especially in North America and Europe.
- If you want to prepare components beforehand, you can clarify the butter in advance and keep it warm until ready to pour.
- Beginners can use a metal bowl in place of a small pot if they find it easier to whisk thoroughly.
Nutrition
Calories: 412kcalCarbohydrates: 1gProtein: 1gFat: 46gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 122mgSodium: 16mgPotassium: 21mgFiber: 0.3gSugar: 0.1gVitamin A: 1419IUVitamin C: 1mgCalcium: 19mgIron: 0.1mg
Did you give this recipe a whirl?We're all ears to hear about your results!