Easy Hollandaise Sauce Recipe (2024)

FAQs

What is the basic formula for hollandaise? ›

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

Hollandaise sauces are best cooked at temperatures around 120-140 degrees Fahrenheit. Anything over this maximum puts this condiment at risk of splitting, which occurs when the creamy, smooth emulsion of the egg yolks, lemon juice, and melted butter breaks. The sauce will separate into pools of fat floating in liquid.

Method. First make the hollandaise sauce. Using a large balloon whisk, beat the egg yolks with a squeeze of lemon juice and seasoning in a bowl set over a pan of simmering water. Beat vigorously for about 10 minutes until the mixture thickens.

Hollandaise Sauce ingredients

Here's what goes in Hollandaise Sauce: egg yolks, butter, salt, lemon juice and a pinch of cayenne pepper, if you want a touch of subtle warmth. Egg yolks – from 3 large eggs (and sold labelled as “large” at grocery stores), each egg weighing 55 – 60g / 2 oz.

In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

Raw eggs are used in homemade versions of foods such as mayonnaise and hollandaise sauce. Unpasteurized dairy products. Unpasteurized milk and milk products — sometimes called raw milk — may be contaminated with salmonella. The pasteurization process kills harmful bacteria, including salmonella.

Traditional hollandaise, made by emulsifying melted clarified butter into egg yolks and lemon juice, is notoriously difficult to make. You not only have to take the same care in its construction as you take for oil-in-egg-yolk mayonnaise, but you also have to deal with the fickle nature of hot eggs and butter.

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

There are a lot of scrumptious alternatives to hollandaise sauce. Béarnaise Sauce and Mock Hollandaise Sauce are great substitutes.

Hollandaise should be held between 120F to 145F (49 to 63C) so it does not split or curdle. If the sauce is heated above 150F, the eggs can overcook, become grainy and the sauce can potentially split.

Why do we add vinegar to hollandaise sauce? ›

Lemon juice or vinegar helps keep the hollandaise from separating and also adds a touch of acidity for flavour. I much prefer white wine vinegar for its flavour. The eggs need to be cooked, so as you'll see, we'll be heating up the butter so it's bubbling (but not burnt).

What is Broken Hollandaise Sauce? If the sauce breaks while you're whisking or when you serve it on extremely hot food, you'll know. It'll become grainy and very thin and will actually be two separate liquids. If your sauce looks like scrambled eggs, your egg yolks are overheated. Unfortunately, you can't salvage this.

Our premade hollandaise sauce is a rich and velvety sauce made with butter, lemon and eggs. Delicious with salmon, cod and haddock. Schwartz Sauces for Fish, with their specially selected ingredients, complement the delicate flavours of a wide variety of fish. Simply heat and serve.

The classical ingredients of hollandaise sauce are egg yolks, melted (often clarified) butter, mixture of water and wine vinegar and occasionally a drop of lemon juice. Structurally it is both an emulsion and a foam.

The most common derivative is egg yolk with reduction sauce Béarnaise. It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon, and (if to taste) crushed peppercorns.

Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. So the liquid here is the clarified butter and the thickening agent is the egg yolks.

Hollandaise stands out from the other French mother sauces because it relies on the emulsification — or mixing — of egg yolks and butter in place of roux. It has a reputation for being somewhat challenging to prepare because of the tendency for butter and egg yolks to resist combining — much like water and oil.