Hollandaise Sauce

Updated: Sep 7


Perfectly poached egg drenched in hollandaise sauce

Hollandaise Sauce

Yields 2 cups

Egg yolks 3

Clarified butter 1 cup

Champagne vinegar 2 teaspoon

Lemon juice ½ teaspoon

White pepper TT

Salt TT

Method of prep:

Melt clarified butter in the microwave, set aside. Bring water in a small saucepan to a boil. Whish eggs yolks and vinegar together in a small metal or glass bowl. Place the bowl over the water and cut the heat to the burner. Whisk eggs over heat, occasionally removing from the heat. Heat the mixture while whisking until the eggs become thick. Remove from heat. Slowly drizzle butter in a steady stream into eggs while whisking vigorously. Season to taste. Serve immediately. If the sauce breaks, use an immersion blender or blender to bring it back together.

Hollandaise derivatives

Bearnaise: add shallots, fresh tarragon, fresh parsley

Choron: Add tomato paste and heavy cream

Blue Cheese Glaçage: add whipped cream and blue cheese crumbles, use to top steaks and broil

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