A warm emulsified butter sauce brightened with lemon juice, Sauce Hollandaise is the most delicate of the mother sauces – silky, rich, and essential to spring vegetables, poached fish, and egg dishes.
FR / EN
Sauce Hollandaise / Hollandaise Sauce
Regional Style
Haute Cuisine / Warm Emulsion
Servings
Serves Four
Ingredients
- 3 egg yolks
- 150 g unsalted butter
- 1 tablespoon cold water or white wine vinegar
- Juice of half a lemon
- Salt, to taste
- White pepper or cayenne, optional
Preparation Method
Clarify the Butter
Gently melt the butter, skim off the foam, and pour off the clear yellow liquid. Discard the solids. Keep the clarified butter warm—not hot.
Begin the Emulsion
In a heatproof bowl, whisk together egg yolks and water or vinegar. Place the bowl over a bain-marie (a simmering water bath) and whisk continuously until the mixture becomes thick and pale, forming soft, ribbon-like strands.
Incorporate the Butter
Remove from heat. Slowly drizzle in the warm clarified butter while whisking constantly to form a smooth, glossy emulsion.
Finish and Adjust
Stir in lemon juice, salt, and a pinch of white pepper or cayenne. Serve immediately or keep warm over very low heat.
Serving Suggestions & Garnishes
Essential with asparagus, poached fish, steamed vegetables, and eggs Benedict. Often served alongside hollandaise derivatives such as Sauce Béarnaise or Mousseline.
Tips, Tricks, or Variations
Always use gentle heat; overheating will cause the eggs to scramble. A spoonful of cream may be added for stability. Use freshly squeezed lemon juice for the best flavor.
Historical & Cultural Context
Although its name suggests Dutch origin, Hollandaise became part of classical French gastronomy in the 18th century and was codified by Escoffier. It showcases the French mastery of warm emulsions, elevating simple ingredients to a luxurious refinement.
