Hollandaise Sauce
Most of us will have come across Hollandaise sauce deliciously dolloped over poached eggs, ham and muffins in the form of Eggs Benedict. It has always had a reputation as being a tricky sauce to master but there is really nothing complicated about it and once you have mastered the technique there are endless variations.
What is Hollandaise Sauce?
According to the Michelin Guide Antonin Careme described the four French mother sauces, or sauce basis. The sauces are Béchamel, Velouté, Allemande and Espagnole. By the 20th Century Chef Escoffier had demoted Allemande as a daughter sauce of Velouté and instead added in Hollandaise and Sauce Tomat. All of these mother sauces are thickened with a roux, a mixture of flour and fat (usually butter), except for Hollandaise. It is actually the quickest sauce to make and is an emulsion using the simplest of ingredients that you will likely always have available at home. All that you need is melted butter, lemon juice or white wine vinegar and eggs.
How to make Hollandaise Sauce
There are two ways to make Hollandaise sauce according to preference, however, I actually prefer the traditional method as I think it is less clearing up and I think that is a big factor when you are making something at home!
Method 1 - Traditional
Whisk 2 egg yolks in a heatproof bowl with 1 dessertspoon of white wine vinegar then set the bowl over a saucepan of just simmering water. Make sure that the water does not touch the bowl. Whisk the mixture over the heat for 2-3 minutes until pale and thick. Melt the butter in a pan and gradually whisk in to the egg mixture. If the mixture is too thick add a little lemon juice until you find the right consistency. Season to taste.
Method 2 - Blender method
Put the eggs and vinegar into a blender and combine on a medium speed. Melt the butter then add in a steady stream with the blender on. Add lemon juice and seasoning as before.
Tips and Troubleshooting
Some recipes call for clarified butter, otherwise known as butter with the solids skimmed off but I have made this countless times using normal butter and I cannot notice a difference.
Because a Hollandaise sauce is an emulsion of butter and egg there is a chance that the mixture can split. To avoid this serve the sauce warm immediately or keep warm in the bowl over the simmering water as in the traditional method. It is also possible to rescue a split sauce by whisking in a few drops of hot water.
If you want to make enough sauce for one person it's easy to do. Allow I egg yolk to about 60g of butter and a teaspoon of vinegar. A mixture made from 2 yolks, 120g butter and a dessertspoon of vinegar will be enough
Hollandaise Variations
If you are not keen on the taste of vinegar you can substitute lemon juice instead in equal amounts. Beware of adding extra lemon juice at the end.
Béarnaise sauce is a daughter sauce of Hollandaise made with with a reduction of white wine and vinegar and the addition of chervil and tarragon. In France Bearnaise sauce is often served with steak but it goes equally well with fish.
Of course, Mayonnaise is a sauce derived from Hollandaise where egg yolks are combined with oil instead of butter. Add some chopped capers and it becomes Tartare sauce.
Homemade mayonnaise is easy to do at home as a base for . You can find step by step instructions to make Roasted Garlic Mayonnaise.
Hollandaise Sauce
Ingredients
- 2 egg yolks
- 120 g melted butter
- 1 dessert spoon white wine vinegar or lemon juice
- lemon juice to taste
- seasoning
Instructions
- Traditional Method: Whisk 2 egg yolks in a heatproof bowl with 1 dessertspoon of white wine vinegar.
- Set the bowl over a saucepan of just simmering water. Make sure that the water does not touch the bowl. Whisk the mixture over the heat for 2-3 minutes until pale and thick.
- Melt the butter in a pan and gradually whisk in to the egg mixture a little at a time. If the mixture is too thick add a little lemon juice until you find the right consistency.
- Season to taste.
- Blender Method: Put the eggs and vinegar into a blender and combine on a medium speed.
- Melt the butter then add in a steady stream with the blender on.
- Add lemon juice and season to taste as before.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Please refer to the post for detailed recipe instructions.
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Amanda
Thanks Karen.
Karen (Back Road Journal)
Lovely photos and I like your tip for how to make just one serving...thanks.
Amanda
Thanks Roslia. I really appreciate it!
Roslia Santamaria
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
Amanda
Thanks so much Julie!
Amanda
Thanks Lesli. I'm glad you like it.
Lesli Schwartz
Hollandaise sauce is delish on so many things (like asparagus) and eggs!! This recipe looks so easy to prepare! Thanks!
Julie
Hollandaise sauce in a blender?! I need to try this ASAP! What a great idea!
Amanda
Thanks Brian. I totally agree.
Brian Jones
A fab sauce that every home cook should know how to make at home, fantastic simple instructions!
Amanda
Thanks Susan. It's definitely both of those things and the perfect time of year to enjoy.
Amanda
Thanks Adrianne. They were really difficult to do! The sauce was much easier...
Adrianne
The pour shots in the post look ridiculously good and I am seriously tempted to go out and get some asparagus now!! Wow, what a handy recipe to know how to do. I can imagine this being used in so many ways. Thanks!
Susan @Simply Sundays
So creamy and decadent!
Asparagus is abundant right now and this is the perfect compliment!
Amanda
Thanks Julia. Both ways work but the blender definitely saves whisking!
Julia
Very informative post. I definitely prefer the blender method as it seems so easy 🙂
Amanda
Thanks Bintu!
Amanda
Thanks Sheryl. I tend to chop by hand as I find it therapeutic and I hate clearing up!
Amanda
Thanks so much Chris!
Chris Collins
This is truly hollandaise perfection! Thanks so much for sharing your tips and tricks 🙂
Sheryl
The photos of the Hollandaise Sauce on the asparagus make me want to make some right now. I like how you prefer the traditional method of making the sauce because there is less clean up. When cooking I often consider whether to use the blender or food processor to chop/puree/blend something - and often decide just to do it the old-fashioned way so that I'll have fewer things to wash.
Bintu | Recipes From A Pantry
I love hollandaise sauce but never really make my own! I will definitely be giving your recipe a try!
Amanda
Thanks Diana. It's so delicious!
Diana
I've been looking for a good hollandaise sauce recipe and this looks insanely delicious! Will give it a try.
Amanda
Thanks Claudia. I'm with your son - it's just perfect with eggs!
Amanda
Thanks Megala. It's such a great sauce.
Claudia Lamascolo
you have no idea how much my son loves hollandaise on his eggs this is fabulous method and I will be trying this today thanks so much!
Megala
Thanks for the wonderful share! It sounds authentic.