Hollandaise Sauce Recipe

Hollandaise Sauce is a classic French sauce that is often served with poached eggs, vegetables, and seafood dishes. Its creamy and tangy flavors make it a versatile and delicious addition to any meal. This sauce has a rich history, originating in France in the 17th century. It was named after the Dutch settlers in France who brought with them a popular sauce known as "sauce hollandaise." Over the years, the recipe has evolved and become a staple in French cuisine.

Now, let's dive into the recipe for this delectable sauce. Here's what you'll need:

- 1/4 cup of butter
- 2 raw egg yolks
- 1 tablespoon of lemon juice
- Salt to taste
- Cayenne pepper to taste
- 2 tablespoons of boiling water


1. Begin by heating a bowl with boiling water. This step helps to create a gentle heat source for the sauce without directly exposing it to high temperatures.

2. Once the bowl is heated, wipe it dry to ensure there is no excess water. This step is important to prevent water from getting into the sauce, which could cause it to separate.

3. In the heated bowl, beat the butter until it becomes creamy. This can be done using a fork or an electric mixer.

4. Gradually add the yolks of two raw eggs, one at a time, beating well after each addition. This process ensures that the eggs are fully incorporated into the sauce and helps create a smooth texture.

5. Add a tablespoonful of lemon juice to the mixture. The lemon juice adds a tangy flavor that complements the richness of the butter and eggs.

6. Season the sauce with salt and cayenne pepper to taste. The amount of seasoning can vary depending on your preference, so start with a small amount and adjust accordingly.

7. Beat the mixture with a fork or an egg beater for about five minutes. This step helps to incorporate air into the sauce, giving it a light and fluffy texture.

8. Place the bowl with the sauce in a larger pot filled with boiling water. This method, known as a bain-marie, provides gentle and even heat to prevent the sauce from curdling or separating.

9. Stir in two tablespoonfuls of boiling water into the sauce. This helps to thin the sauce and achieve the desired consistency.

10. Continuously beat the sauce in the boiling water until it becomes smooth and thick, similar to mayonnaise. This process may take a few minutes, so be patient and continue stirring.

Once your Hollandaise Sauce reaches the desired consistency, remove it from the heat and it's ready to serve. Drizzle it over poached eggs, steamed asparagus, or grilled seafood for a delightful and creamy finishing touch.

Fun fact: Hollandaise Sauce is one of the five Mother Sauces in French cuisine. These sauces, also referred to as "sauces mères," are the foundation for many other sauces. The other mother sauces include Béchamel, Velouté, Espagnole, and Tomato sauce.

Similar recipe dishes that complement Hollandaise Sauce include Eggs Benedict, where the sauce is traditionally served over poached eggs and Canadian bacon on an English muffin. Another popular dish is Eggs Florentine, where the sauce is served over poached eggs and sautéed spinach. You can also pair Hollandaise Sauce with grilled salmon or roasted vegetables for a delightful combination of flavors.

Whether you're serving it for breakfast, brunch, or dinner, Hollandaise Sauce is a classic recipe that adds a touch of elegance and richness to any dish. So, go ahead and impress your guests with this decadent sauce the next time you're in the kitchen.



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