Hollandaise Sauce

Nutrition · per serving

Steps

1. 1

   Bring white wine vinegar, water, shallot, peppercorns, and bay leaf to a boil in a small saucepan. Simmer over medium heat for 5 to 7 minutes, until reduced to about 2 tablespoons. Strain through a fine-mesh sieve and let the reduction cool slightly.

   30 ml White wine vinegar30 ml Water1 small Shallot, finely chopped6 Peppercorns, lightly crushed1 Bay leaf
2. 2

   Melt the butter in a small saucepan over low heat. It should be hot and liquid but not browned. Remove the saucepan from the heat.

   150 g Butter
3. 3

   Set a bowl over a pan of barely simmering water. Add the egg yolks, cooled reduction, lemon juice, and Dijon mustard, and whisk for 2 to 3 minutes, until the mixture is pale and slightly frothy. The bottom of the bowl must not touch the water.

   3 Egg yolks1 tbsp Lemon juice1 tsp Dijon mustard
4. 4

   Whisk in the melted butter, initially drop by drop, then in a thin, steady stream. Whisk constantly until a glossy, thick, and creamy sauce forms. If it becomes too thick, thin it with a teaspoon of warm water.

   150 g Butter
5. 5

   Season with salt and cayenne pepper. Serve the sauce immediately, or keep it warm for no more than 10 minutes over warm water that is no longer simmering. It is especially delicious with asparagus, poached eggs, fish, or steamed vegetables.

   ¼ tsp Salt1 pinch Cayenne pepper

Origin & History

Hollandaise sauce is one of the classic mother sauces of French cuisine. Its modern form developed in the 19th century, and it became especially well known as an accompaniment to asparagus, eggs, and fish.