Hollandaise Sauce
- Nikki Pettineo
- Apr 1, 2019
- 1 min read
Updated: Sep 7, 2020
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
Hi Jen! Great question! Classically the sauce is made with clarified butter. The sauce will be perfect in every way. However, melted butter can be used to make the sauce in a pinch. The result of using melted butter may yield in a bit of foam in the sauce or possibly some breakage in the emulsion. But it is possible to make a really great hollandaise using melted whole butter.
Hey Chef! Can you discuss the benefit of using clarified butter over regular butter in Hollandaise sauce?