Quick and Easy Hollandaise Sauce

A pale-yellow colour, a smooth and creamy texture and a rich and buttery texture with a subtle taste and a mild citrus flavour… It almost sounds romantic!

hollandaise sauce

History says that a King from the Netherlands tasted this sauce on a trip to France and named it after his country. There is not really a confirmation for this story, but the truth is that Hollandaise sauce is one of the five mother sauces in French cuisine. A well-known culinary dish with this sauce is Eggs benedict. 


A delicate part of the recipe is to make the clarified butter. Clarifying butter is separating the milk solids or “lactocerum” and water from the butterfat. It sounds complicated just means melting butter and allowing the components to separate. 

Once you have the clarified butter, you need only two basic technical skills to realise this heavenly sauce, pouring and whisking, to make it creamy and smooth.

Serve the sauce once it is ready with vegetables or eggs and you will have happy diners around your table!

hollandaise sauce

Hollandaise sauce

A pale-yellow colour, a smooth and creamy texture and a rich and buttery texture with a subtle taste and a mild citrus flavour… It almost sounds romantic!
No ratings yet
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course sauces
Cuisine French
Servings 4 people
Calories 281 kcal

EQUIPMENT (click pictures for details)

Whisk
Mixing bowls
Saucepan

Ingredients
 
 

Instructions
 

  • Make clarified butter by melting butter over low heat in a small saucepan or over a bain-marie. Remove the white foam that rises to the surface.
    clarifying butter
  • Remove the white foam that rises to the surface. Put the butter to one side but keep it lukewarm to keep the milk solid at the bottom and clear clarified butter on top of your saucepan.
    skimming melted butter
  • Whisk the egg yolks and white wine together over a bain-marie to make a sabayon. Whisk continually until the mixture doubles in size and into a pale-yellow colour.
    making a sabayon
  • Add the clarified butter to the egg mixture and whisk until all ingredients are well combined.
    finishing hollandaise sauce
  • Season to taste with lemon juice, salt, pepper and a pinch of cayenne pepper.
    hollandaise sauce adding lemon juice

Nutrition for 1 portion

Calories: 281kcalCarbohydrates: 1gProtein: 1gFat: 31gCholesterol: 89mgSodium: 5mgSugar: 1gVitamin A: 948IUCalcium: 11mgIron: 1mg
Keyword hollandaise, sabayon
Tried this recipe?Let us know how it was! #culinaryambition

Leave a Reply

Your email address will not be published.

Recipe Rating