Sauces and Dips

Hollandaise sauce is one of the five “mother sauces” of French cuisine and is renowned for its rich, buttery texture and tangy flavor. Known for its luxurious, velvety consistency, hollandaise can elevate simple dishes to gourmet status. Often served over eggs Benedict, asparagus, and salmon, hollandaise embodies the magic of classic French cooking.

Crafting an authentic hollandaise requires a bit of technique, but it’s worth the effort. With the right steps, you’ll be able to create this silky, golden sauce to enhance your favorite dishes and impress at any brunch or dinner.

Despite its name, hollandaise originated in France. It’s said to have been inspired by the Dutch sauce sauce hollandaise, which was brought to France by Dutch cooks. But it was during the reign of King Louis XIV that French chefs perfected and popularized the version we know today. It soon became a staple in French haute cuisine, loved for its elegance and versatility.

Hollandaise belongs to the family of “emulsified” sauces, meaning it relies on the careful blending of ingredients to create a stable mixture. While it can be tricky to master, once you get the hang of it, the possibilities are endless.

Authentic Hollandaise Recipe

Ingredients

• 3 large egg yolks
• 1 tablespoon lemon juice (or white wine vinegar for a subtle variation)
• 1/2 cup unsalted butter (clarified for best results)
• A pinch of salt
• A pinch of cayenne pepper or white pepper (optional, for a subtle kick)

Instructions

1. Prepare a Double Boiler: Fill a pot with 1-2 inches of water and place a heatproof bowl on top. The bottom of the bowl should not touch the water. Heat the water to a gentle simmer, not a full boil, to avoid scrambling the eggs.
2. Whisk the Yolks: In the bowl, add the egg yolks and lemon juice. Whisk vigorously for 2-3 minutes until the mixture becomes slightly lighter and thickens a bit.
3. Add the Butter: Slowly drizzle the warm, clarified butter into the egg yolk mixture, whisking constantly. Pour in a few drops at a time initially, then gradually increase the flow once the mixture starts to emulsify. Continue whisking until all the butter is incorporated and the sauce is thickened.
4. Season to Taste: Add salt and cayenne or white pepper to your liking, stirring gently to combine.
5. Serve Immediately: Hollandaise is best served warm, spooned over poached eggs, steamed asparagus, or seared fish. If the sauce thickens too much, add a teaspoon of warm water and stir to restore its smooth texture.

Tips for the Perfect Hollandaise

• Use Clarified Butter: Clarified butter enhances the flavor and stability of the sauce. To make it, melt butter gently, skim off the foamy layer, and use the clear liquid beneath.
• Keep It Warm: Hollandaise cools quickly. Place the sauce in a thermos or keep it in a warm spot if not serving immediately.
• Fixing a Broken Sauce: If your hollandaise separates, add a teaspoon of cold water and whisk to bring it back together.