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–+ servings
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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course sauces
Cuisine French
Servings 4 people
Calories 281 kcal

EQUIPMENT (click pictures for details)

Whisk
Whisk
Mixing bowls
Mixing bowls
Saucepan
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
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