Hollandaise Sauce Recipe

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Hollandaise Sauce Recipe

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Adjust Servings:
400 grams unsalted butter
4 Egg Yolks
white wine vinegar
1 lemon
ground white pepper

Australian Chef Paul Hegemann shares his delicious Hollandaise sauce recipe.

  • 20 min
  • Serves 8
  • Medium




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 Recipe

  1. Fill a medium sized saucepan approx 1/3 full with water and put on to boil.
  2. Place the butter in a clear microwave safe dish and microwave on high for approximately 5 minutes, (until the butter has separated).
  3. Pour the clarified butter off the top into another container and discard the white liquid left at the bottom.
  4. Reheat the clarified butter a further 2 minutes and skim any impurities off the surface.
  5. 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.
  6. Place the bowl over the saucepan of boiling water and whisk until the egg yolks have thickened and become lighter in colour.
  7. Remove the bowl from the pan and place it on a folded slightly wet towel.
  8. Gradually add the still warm clarified butter in a steady stream whilst whisking the eggs.
  9. 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).
  10. Once all the butter has been incorporated add the lemon juice, (if the sauce appears too thick whisk in 1 tbsp of tepid water).
  11. Season to taste and serve (the sauce can be kept in a slightly warm spot or in a Bain Marie).

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.

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