Select Page

Sauce Hollandaise
Recipe type: Sauce
Cuisine: French
For fish, eggs and boiled vegetables.
  • 1 cup white vinegar
  • 1 tsp. pepper, coarsely ground
  • ¼ cup water
  • 3 large egg yolks
  • 1 cup (225 gr.) butter, clarified
  • salt
  • juice of 1 lemon
  1. Reduce the vinegar and pepper by boiling to 1 teaspoon.
  2. When tepid proceed like for the Béarnaise sauce.
  3. The faster and more vigorously the beating, the lighter will be the sauce.
  4. It should be the consistency of thick cream.
  5. If hollandaise curdles, it can be started again by stirring bit by bit the curdled sauce into 1 tbsp. of warm water over very low heat.
  6. If the eggs have formed granules, the sauce is irretrievable and should be discarded.
  7. Serve warm.