https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Sauce
  • Hollandaise Sauce

Hollandaise Sauce

Posted on Aug 11th, 2023
by Paul Hegeman
Categories:
  • Sauce
  • Stocks Sauces Marinades
Hollandaise Sauce

Fine food with Bearnaise and Hollandaise sauces are, I believe, a couple of the major reasons many people dine out.

I suppose they feel that these beautiful rich sauces are too difficult to make at home, what with all that clarifying, whisking, reducing and incorporating. But don’t let these words or the actions they represent, scare you.

Like all things cooking it’s all about practice and once you’ve done it a few times you’ll wonder why you never tried it earlier. So go on get to it, let’s make a delicious Hollandaise sauce – it’s easy!

Hollandaise Sauce

Hollandaise Sauce

Paul Hegeman
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Sauce
Cuisine Dutch, French
Servings 8 servings

Ingredients
 
 

  • 400 grams unsalted butter
  • 4 egg yolks
  • white wine vinegar
  • 1 lemon
  • ground white pepper

Instructions
 

  • Fill a medium sized saucepan approx 1/3 full with water and put on to boil.
  • Place the butter in a clear microwave safe dish and microwave on high for approximately 5 minutes, (until the butter has separated).
  • Pour the clarified butter off the top into another container and discard the white liquid left at the bottom.
  • Reheat the clarified butter a further 2 minutes and skim any impurities off the surface.
  • In a large stainless steel mixing bowl place the egg yolks with a few drops of water and whisk together and then whisk in 2 tsp of vinegar.
  • Place the bowl over the saucepan of boiling water and whisk until the egg yolks have thickened and become lighter in colour.
  • Remove the bowl from the pan and place it on a folded slightly wet towel.
  • Gradually add the still warm clarified butter in a steady stream whilst whisking the eggs.
  • Keep adding the butter as long as the eggs will hold it, (if the sauce gets a slightly shiny oily appearance, hold off with adding the butter and continue to whisk until the oily appearance has disappeared).
  • Once all the butter has been incorporated add the lemon juice, (if the sauce appears too thick whisk in 1 tbsp of tepid water).
  • Season to taste and serve (the sauce can be kept in a slightly warm spot or in a Bain Marie).

Notes

Hollandaise Sauce with Asparagus
Tried this recipe?Let us know how it was!

Related: Beurre Blanc
Related: Asparagus, Hollandaise Sauce & Focaccia
Related: 50 Famous French Foods

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Continental

Continental

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dutch Recipes

Dutch Recipes

Filipino Recipes

Filipino Recipes

Finnish Recipes

Finnish Recipes

French Recipes

French Recipes

German Recipes

German Recipes

Greek Recipes

Greek Recipes

Hawaiian Recipes

Hawaiian Recipes

2023 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.