Printable version Emulsions Sauces
Non-illustrated recipe - Illustrated recipe

Hollandaise Sauce

Hollandaise Sauce
  • Time : 55 minutes
  • Difficulty :  medium

Ingredients for Hollandaise Sauce :

  • 300 g butter
  • 5 egg yolks
  • 1/2 lemon juice
  • salt
  • cayenne pepper

Technical stages for Hollandaise Sauce :

Hollandaise Sauce - 1
1

Clarify the butter in a small bowl.

Hollandaise Sauce - 2
2

Let it melt slowly. Decant the butter when clarified. Keep warm.

Hollandaise Sauce - 3
3

Put the egg yolks in a skillet, with 1 tablespoon water for each. Whisk energetically, forming eights in the pot, over a slow and increasing heat. Cooking must be done around 65°C (149°F) to obtain a sabayon (preferably use a copper or inox pan).

Hollandaise Sauce - 4
4

Take away from heat when creamy (each turn of the whisk must let you see the bottom of the pot). If the yolks become too thick while cooking, add a bit of water.

Hollandaise Sauce - 5
5

Away from the heat, slowly combine the clarified butter with the egg yolks, using a small whisk. Add the lemon juice at last.

Hollandaise Sauce - 6
6

Season with salt and a dash of Cayenne pepper. Keep warm, but not in a bain marie.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Hemispherical rolled edge mixing bowl Ø 20 cmHemispherical rolled edge mixing bowl Ø 20 cm 17.80 Euro
Worcestershire sauce (by 4)Worcestershire sauce (by 4) 13.00 Euro