Recipes
Classic Hollandaise Sauce

Classic Hollandaise Sauce

Name: Classic Hollandaise Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 portions
Ingredients: 3 pcs egg yolk; 150 g butter; 1 tablespoon lemon juice; 1 tablespoon water; salt; cayenne pepper

Jakub SýkoraEggFrench Cuisine x se líbilo

Hollandaise sauce is one of the five mother sauces of French cuisine, built on a delicate emulsion of butter and egg yolks. Whisk the yolks with a splash of water over a water bath until they turn into a thick, pale foam, then pour in the warm melted butter in a thin stream and finish with lemon juice, salt and a pinch of cayenne pepper. The result is silky and gently tangy, and it shines over steamed asparagus, eggs Benedict or fish. To keep the emulsion from splitting, hold the bath just warm and add the butter gradually.

Příprava: 10min

Vaření: 10min

CELKOVÝ ČAS: 20min

Step by step process

Sabayon base

1
For the hollandaise sauce, separate the yolks from the whites and put them in a stainless steel bowl with the water and lemon juice. Set the bowl over a pot of gently simmering water so the base does not touch the surface, and whisk the yolks into a thick, pale foam. This stage decides whether it turns out smooth or splits.
2
Whisk without stopping. After about 4 minutes the mixture should lighten and thicken enough to hold a trail from the whisk for a moment and no longer look runny. If the bath gets too hot, lift the bowl off for a while and keep whisking.

Emulsifying and seasoning

3
Take the bowl off the bath. Whisk in the warm melted butter in a thin stream, adding it slowly and steadily until it all comes together into a glossy, creamy emulsion.
4
Season the finished emulsion with lemon juice, salt and a pinch of cayenne pepper. Stir briefly and taste, so the flavor is balanced and the surface stays smooth.
5
Serve it right away while warm, ideally spooned over steamed asparagus, poached eggs Benedict or white fish.