Classic French Hollandaise Sauce
Experience the rich, velvety texture of this authentic French Hollandaise Sauce, a timeless recipe inspired by culinary legend Julia Child. This luscious sauce, perfect for drizzling over vegetables, eggs Benedict, and seafood, is a sophisticated addition to any meal. Made with simple ingredients and a touch of patience, mastery of this sauce will elevate your cooking repertoire. Bring a delightful touch of elegance to your brunch or dinner table with this exquisite sauce that balances creamy butter with a zesty hint of lemon.
1.5
Servings
N/A
Calories
7
Ingredients
Ingredients
Egg Yolks
3 (large, raw)
Water
1 tablespoon (for whisking with egg yolks)
Fresh Lemon Juice
1 tablespoon (plus additional if needed)
Unsalted Butter
6-8 ounces (very soft)
Cayenne Pepper
1 dash (for seasoning)
Salt
to taste (for seasoning)
White Pepper
to taste (freshly ground, for seasoning)
Instructions
1
In a medium-sized saucepan, whisk together the egg yolks, water, and lemon juice until the mixture is thick and pale, about 1-2 minutes.
2
Place the saucepan over moderate low heat, and continually whisk the mixture while ensuring to reach all corners of the pan to prevent the eggs from overcooking and scrambling.
3
To regulate the heat, briefly remove the saucepan from the burner if the mixture begins to cook too quickly. If necessary, cool the bottom of the pan by setting it into a bowl of cold water.
4
Continue whisking until the egg mixture becomes frothy and has increased in volume, then thickens significantly; the mixture should be thick enough for you to see the bottom of the pan when you whisk.
5
Remove the pan from the heat and start adding the very soft unsalted butter by spoonfuls, whisking continuously to fully incorporate each addition before adding more.
6
As the emulsion begins to form, you can start adding the butter in slightly larger pieces, always ensuring each addition is fully blended into the sauce.
7
Once you achieve your desired thickness, season the sauce lightly with salt, freshly ground white pepper, and a dash of cayenne pepper. Whisk well to combine and adjust seasoning to suit your taste.
8
If the sauce is too thick, you can add a few droplets of lemon juice to loosening it slightly. Serve the sauce lukewarm over your favorite dishes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic French Hollandaise Sauce?
It is a rich, velvety, and luscious sauce from authentic French cuisine, known for its creamy texture and zesty hint of lemon.
Who inspired this Hollandaise Sauce recipe?
This particular recipe is inspired by the culinary legend Julia Child.
What are the main ingredients for this sauce?
The main ingredients include egg yolks, water, fresh lemon juice, unsalted butter, salt, white pepper, and cayenne pepper.
How many egg yolks are required for this recipe?
You will need 3 large raw egg yolks.
What is the purpose of adding water to the egg yolks?
One tablespoon of water is whisked with the egg yolks to help create the initial thick and pale base for the sauce.
What type of butter is recommended?
The recipe calls for 6 to 8 ounces of very soft unsalted butter.
How should I prepare the lemon juice?
You should use 1 tablespoon of fresh lemon juice, plus a little extra if you need to loosen the sauce later.
What heat setting should I use for the saucepan?
Use moderate low heat to prevent the eggs from overcooking or scrambling.
Why must I whisk the mixture continuously?
Continuous whisking ensures the heat is distributed evenly and prevents the egg yolks from scrambling.
What should I do if the mixture cooks too quickly?
Briefly remove the saucepan from the burner to regulate the heat and prevent overcooking.
How can I quickly cool the bottom of the pan?
You can set the bottom of the pan into a bowl of cold water to stop the cooking process immediately.
How do I know when the egg mixture is ready for butter?
The mixture should be thick enough that you can see the bottom of the pan as you whisk through it.
What is the correct way to add butter to the sauce?
Add the very soft butter by spoonfuls, whisking continuously to fully incorporate each bit before adding more.
Can I add larger pieces of butter later in the process?
Yes, once the emulsion begins to form, you can start adding slightly larger pieces of butter.
What spices are used to season the Hollandaise?
The sauce is seasoned with salt, freshly ground white pepper, and a dash of cayenne pepper.
Why is white pepper used instead of black pepper?
White pepper is typically used in light-colored sauces like Hollandaise to maintain a clean, uniform appearance.
What should I do if my sauce is too thick?
You can add a few droplets of lemon juice to loosen the consistency of the sauce.
At what temperature should Hollandaise sauce be served?
It is best served lukewarm over your favorite dishes.
What dishes pair well with Hollandaise sauce?
It is perfect for eggs Benedict, steamed vegetables, and various seafood dishes.
How many servings does this recipe yield?
This recipe makes approximately 1.5 servings.
How many ingredients are in this recipe?
There are 7 ingredients in total.
What is the key to a successful emulsion in this sauce?
The key is adding the soft butter slowly and whisking constantly to ensure it blends perfectly with the egg base.
How long should I whisk the initial egg and lemon mixture?
Whisk them for about 1-2 minutes until the mixture is thick and pale before applying heat.
Is this recipe suitable for brunch?
Yes, Hollandaise is a classic staple for elegant brunches.
Can I use salted butter?
The recipe specifies unsalted butter so you can better control the final saltiness of the sauce.
Why must I reach the corners of the pan while whisking?
Reaching the corners prevents eggs from sitting still and scrambling against the edges of the pan.
Does this sauce have a spicy kick?
It has a very subtle warmth from the dash of cayenne pepper, rather than a strong spice.
Is the texture of the sauce heavy?
No, when whisked correctly, the sauce becomes frothy and increases in volume, resulting in a light yet rich texture.
Can I make this sauce ahead of time?
Hollandaise is best served fresh and lukewarm, as it can be difficult to reheat without breaking the emulsion.
What characterizes a 'Classic French' Hollandaise?
It is characterized by its use of real butter, egg yolks, and lemon juice to create a stable, creamy emulsion without thickeners like flour.