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What Is Hollandaise Sauce?
Hollandaise sauce is an egg yolk mixture emulsified with unsalted butter and acid, like fresh lemon juice (or vinegar). Hollandaise is what is known as a French mother sauce, meaning it can be used to make a range of other sauces, including:
Hollandaise may seem like an easy recipe, but it takes a lot of patience and practice to master. Practice the technique until you can execute the sauce with confidence.
What Equipment Do You Need to Make Hollandaise Sauce?
In a restaurant, hollandaise is best made in a saucier over a graduated-heat flat top, but at home it is best to use a double boiler. (This is also how Chef Keller learned the first time.) Home stoves do not work well at a low heat setting, so a double boiler helps spread the heat evenly across the bottom of the pan, especially pans without a heavy bottom.
What Is Hollandaise Sauce Served With?
A simple Hollandaise recipe is merely the beginning; you can drape vegetables with the traditional version, or build upon the mother sauce to create more layered versions. For example, if you swap white wine vinegar for the lemon juice, whisk in finely minced shallot, and add a handful of herbs like tarragon, you’ll have a Béarnaise that works particularly well over eggs and English muffins.
Try serving each of the sauces with one of these suggested dishes:
- Hollandaise on blanched asparagus
- Béarnaise in eggs benedict
- Béarnaise mousseline with steak and brussels sprouts
Chef Thomas Keller’s Hollandaise Sauce RecipeEMAIL RECIPE
- Cutting board
- Utility knife
- Rubber spatula
- Damp kitchen towel
- 2-quart saucepot half-filled with water, at a simmer
- Mixing bowl
- Hand strainer
- Serving plate
- 60 grams egg yolks (approximately 3 each)
- 25 grams water
- 15 grams fresh lemon juice
- 250 grams clarified butter held at 165°F*
- 4 grams kosher salt to taste For plating: 2 poached eggs and 1 slice toast
- Black pepper
- Finishing salt
For Clarified Butter
- Heavy-duty sealable plastic bag 12 quart stockpot half-filled with water, at a simmer
- Kitchen shears
- Bowl for trim
- Ice bath or container of water
- 1 kilogram butter
For the quick clarified butter:
- Place the butter in a heavy-duty kitchen bag and seal. Set into a stockpot of simmering water. Once butter has melted, transfer the bag to the refrigerator with one corner of the bag at the bottommost position. It is helpful to chill the bag in an ice bath or container of water to help maintain the position.
- Once the melted butter has solidified, take the bag out of the fridge, hold over a bowl, and snip the bottom corner to let the milk and solids drain into the bowl. Rinse the block of solidified clarified butter under a faucet for a few seconds; then dry to remove any remaining milk solids. Now you have clarified butter that can be cut into pieces for storage in the fridge or freezer, or melted down for immediate use.
For the Hollandaise recipe:
- Fill a saucepot with approximately 1 inch of water and bring to a gentle simmer.
- Separate out 3 egg yolks and add them to the mixing bowl. Whisk in 25 grams of water to start (you may need to add more to maintain the emulsion). Then place the mixing bowl over the saucepot. Continue to whisk in a figure-eight motion, rotating the bowl and removing from the heat as needed, aiming for constant, gentle heat. (Chef Keller’s double-boiler process takes about 2 ½ minutes. Look for cooked egg yolks. They should thicken and have a fluffy, ribbon consistency with a pale yellow appearance. If it is overcooked there will be little bits of egg that can be removed with a strainer.) Remove from heat and place the mixing bowl in a turban on the cutting board.
- While continuing to whisk, add juice of half a lemon and slowly drizzle in the warmed clarified butter. As with the process for mayonnaise, continue to add water and fat, and, for hollandaise, heat as needed to continue the emulsification process. As you reach a consistency you like, taste and season with additional lemon and salt.
- Set 2 poached eggs on top of toast and slowly spoon the hollandaise so that it envelopes each poached egg. Complete with a few grinds of black pepper and a sprinkle of finishing salt. (Learn to make the perfect poached eggs with Chef Gordon Ramsay.)
Note: If the sauce breaks, return it to heat to completely break it, making the yolks look like curd. Then add in a little bit of egg yolk, warm it, and slowly drizzle back in the hollandaise.
Reasons a sauce would break:
- Too much heat
- Too rushed
- Not enough water