Classic French Hollandaise Sauce

Famous, classic, very French! Hollandaise sauce, or hollandaise, is a very delicate and light sauce of the national cuisine of France. It is served only freshly prepared. It goes well with any vegetables, eggs, white meat or fish.
cook time: 6h 30 min
Freya Ashford
Classic French Hollandaise Sauce

Nutrition Facts (per serving)

578
Calories
63g
Fat
3g
Protein

Ingredients (5 portions)

Basic:

Lemon juice (a few drops) to taste
Salt to taste
Water 2 tbsp
Egg yolks 2 pc
White wine vinegar 0.5 tbsp
Melted butter 120 g
White pepper 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make hollandaise sauce at home? First, prepare the necessary ingredients. The higher quality the melted butter, the tastier the sauce will be in the end. It’s better, of course, to do it yourself in advance.

Step 2

Step 2
Crush the white pepper with a knife, place in a saucepan, pour in white wine vinegar and water. Place the saucepan on the stove and reduce the mixture by a third. You should end up with 1 tablespoon of liquid. Strain the resulting mixture and let it cool.

Step 3

Step 3
Whisk the raw egg yolks into a bowl. Pour the vinegar mixture into the bowl with the yolks, stir with a whisk until smooth.

Step 4

Step 4
Place the bowl with the yolks in a water bath. Brew the yolks over low heat, constantly stirring the mixture with a whisk. After 10 minutes you should have a thick sauce. It is important not to overheat the yolks so that they do not curdle — watch this!

Step 5

Step 5
Remove the egg sauce from the water bath and, whisking constantly, pour in the heated ghee. First add the oil drop by drop, and then pour in a thin stream. At the very end, season the Hollandaise sauce with lemon juice and salt. Taste it and if you think something is missing, report back.

Step 6

Step 6
Serve hollandaise warm. Bon appetit!

Additional rubrics

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