Hollandaise Sauce
This light, creamy classic has inspired a host of other sauces.
Overview
A silky classic French mother sauce showcasing the art of emulsification. Egg yolks whisked with reduced vinegar create a luxuriously smooth sauce enriched with clarified butter, forming the foundation for countless derivative sauces and elegant presentations.
Ingredients
Base & reduction
- 1 tablespoon white wine vinegar
- 4 tablespoons cold water
- 1 teaspoon white peppercorns (crushed)
- 4 egg yolks
Emulsion
- 250 grams Clarified Butter (Beurre Clarifié) (cooled to tepid)
- salt
- ½ lemon (optional, juice)
Method
Stage 1 - Prepare reduction
- In a thick-bottomed stainless steel or copper saucepan, mix the wine vinegar with 4 tablespoons of cold water and the crushed peppercorns.
- Heat and allow to bubble so it reduces by one third, then leave to cool completely.
Stage 2 - Create egg base
- Add the egg yolks to the cold reduction and mix with a whisk.
- Put the saucepan on a heat diffuser over a very low heat and continue whisking, making sure that the whisk remains in contact with the bottom of the pan.
- Gradually increase the heat so that the sauce emulsifies progressively, becoming very smooth and creamy after 8-10 minutes. DO NOT allow the temperature of the sauce to rise above 65°C.
Stage 3 - Emulsify with butter
- Remove from heat and still whisking, pour in the tepid clarified butter in a steady stream.
- Season with salt to taste.
Stage 4 - Finish
- At the very last moment, stir in the lemon juice (if using).
- Pass the sauce through a muslin-lined conical strainer to eliminate the crushed pepper if required, then serve immediately.
Notes
- Temperature control: This sauce breaks if it gets too hot (above 70°C). Use a heat diffuser and low heat.
- Clarified butter: Must be tepid (lukewarm), not hot, for smooth emulsification.
- Reduction: The acidic base is essential for flavour and helps stabilize the emulsion.
Serving
Serve with poached or steamed fish, asparagus, broccoli, eggs Royale, or other classic preparations. Essential for Eggs Benedict variations.
Storage
- Best served immediately; does not keep well due to emulsion instability.
- If it must be held, keep warm in a bain-marie (water bath) at 50-55°C for up to 30 minutes.
- Does not freeze; emulsion breaks upon thawing.
Recipes mentioned here
Clarified Butter (Beurre Clarifié)
Clarified butter is produced by gently melting butter and allowing its components to separate by density: water evaporates, milk solids either float or sink, and pure butterfat remains in the middle. The result is a clear golden liquid with a clean, buttery flavor and significantly higher smoke point (~450°F vs. ~350°F for regular butter). Essential for hollandaise, béarnaise, and high-heat sautéing.
Steamed Fish
Steaming is a great southern Chinese tradition and is considered the preferred method of cooking fish as it brings out the purest flavours. Because it is such a gentle cooking technique, nothing masks the fresh taste of the fish, which remains moist and tender. Simple aromatics, ginger, garlic, and spring onion, infuse the fish without overwhelming its delicate character.
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