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How To Make Hollandaise Sauce

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How To Make Hollandaise Sauce
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Hollandaise Sauce Recipe. This tasty and rich sauce is most well known served as part of Eggs Benedict. However, it also makes a perfect accompaniment to meat and fish dishes. Delight in our Hollandaise Sauce recipe. Enlarge Hollandaise Sauce Recipe. This tasty and rich sauce is most well known served as part of Eggs Benedict. However, it also makes a perfect accompaniment to meat and fish dishes. Delight in our Hollandaise Sauce recipe.
Serves:
250 Millilitres
Preparation Time:
10 minutes
Cooking Time:
25 minutes
Total Time:
35 minutes

Step 1: Clarify the butter

  • 3 egg yolks
  • 200 g unsalted butter
  • juice of half a lemon
  • salt and pepper
  • 1 medium saucepan
  • 1 bowl that will fit on top of the saucepan
  • 1 small saucepan
  • 1 medium sized whisk
  • 1 jug
  • 1 bowl
  • 1 strainer

Step 2: Skim and strain

Take the butter off the heat and remove the foam from the surface. Strain the butter into a jug, being very careful to leave the milky sediment behind in the pan. This process is called "clarifying" and basically means to separate the oil from the milk.

Step 3: Prepare the eggs

Put a pan of half-filled water on to heat. Place the egg yolks and 3 tablespoon of hot water into the mixing bowl and quickly whisk them.

Step 4: Whisk and heat

Place the bowl over the water making sure the water does not boil. Whisk the egg yolks over the water until the eggs are at the ribbon stage, which is when they have become the consistency of semi-thick cream.

Step 5: Whisk in the butter

Take the pan off the heat and start to gradually add the clarified butter very slowly to begin with. Keep whisking vigorously after each addition of butter and add a few spoons of water when it gets too thick. Keep mixing until all the butter is added .

Step 6: Season and serve

Add the lemon juice and season with salt and pepper to your desired taste, the Hollandaise sauce is complete. If you find the sauce is too thick add a little hot water. It is best to use the sauce as soon as possible as it cannot be stored or kept for too long. Videojug recommends serving the Hollandaise sauce on a poached egg on a round of toast.
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Tips & Comments
  1. wauberp

    My dear sister-in-law Rachel just got me out of a big trouble ! I was to eager in the final heating procedure and I got coagulation - terrible ! I was getting a smooth, velvet-like texture and all of a sudden separation occurred. Guess what: my sister-in-law teached me how to save it. Just add 2 or 3 tbspoons of iced water and keep stirring - bingo ! Everything was in place again - smoothness recovered and happy fellows at my table ! All the best !

  2. DDramone

    You really don't need to clarify the butter! Just add small lumps of butter at a time to the beaten eggs over the boiling water (a "bain marie"). Be sure to whisk all the time! You can also add herbs like parsley or tarragon. Delicious with poached salmon.

  3. deathfisaro

    Do not use the juice of half lemon. I blindly added that amount before tasting and it turned into a thick lemon sauce. Add the lemon juice little bit at a time while tasting.

  4. Anonymous

    i tried it and i achieved , nice texture wonderful , all you can to do is be careful about the heat i reommend very low heat , may be slow but effective.

  5. Anonymous

    I used the blender recipe and it most surely was NOT foolproof. The mixture coagulated after I poured it onto the asparagus that I had steamed. It was horrible. Yes, I would rather buy the sauce package. But I suppose for some home-made goodness, I'll try it.

  6. Anonymous

    Oh thank you for the blender recipe...I am definitly gonna try it....seems less complicated than the video

  7. AmayeTS

    Just as easy to buy a processed package of the sauce and just add oil.

  8. Anonymous

    This is the old-fashioned "classic" way to make hollandaise sauce. There is a newer method that is easier, consistent, and fool proof, using a blender. You can find the full recipe here: http://mcraigweaver.com/hollandaise.htm No video though.

  9. rhetangle

    I always knew hollandaise was a nightmare to make and my is it a faff. How do people create eggs benedict on their own since poaching eggs - also a nightmare? It cam out well though, this recipe, and I guess you get better and speed up at it through practise. A comment was "this is just like the sauce we had in the restaurant". Ra!