How to make French Hollandaise sauce ?
Hollandaise sauce, also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice and usually served with eggs Benedict, vegetables such as steamed asparagus.
Equipment
- Whisk or blender
- Sauce Pan For double boiler
Ingredients
- 1 no Egg yolk
- 100 ml Melted butter
- 5 ml Lemon juice or vinegar
- 3 g Crushed peppercorn
- As required Salt
- 5 g Cayenne pepper optional
- 1 tsp Cold water
Instructions
Double boiler technique
Create a Bain-Marie (Hot Water Bath)
- Place a small saucepan with an inch or two of water on medium heat. Bring to a gentle simmer — not a boil. Set your heatproof bowl over it (shouldn’t touch the water).
Whisk Yolks + Water
- In your bowl, add:egg yolks1 tsp cold water5 ml lemon juiceWhisk vigorously until the mixture is pale, foamy, and slightly thickened (about 1–2 minutes).🎯 Pro Tip: Cold water helps stabilize the eggs and prevent curdling.
Add Warmth – Slowly
- Place the bowl over your simmering saucepan. Keep whisking like your brunch depends on it. You’re looking for the mixture to gently thicken — NOT scramble. Control the heat!⏱️ This takes about 1-2 minutes. You'll see it coat the back of a spoon.
Drizzle in Melted Butter
- With one hand whisking constantly, slowly stream in the hot melted butter a little at a time. Start with a few drops, then increase once it begins to thicken.💡 Don’t pour too fast or it might split!
Season & Adjust
- Once the sauce is thick and glossy, remove from heat and whisk in:A pinch of saltA pinch of cayenne or crushed peppercorns (optional, adds warmth)More lemon juice if needed (for tang!)Serve immediately over poached eggs, asparagus, salmon, or whatever needs a buttery crown
Easy Blender Hollandaise (Lazy Bruncher Method)
- Add egg yolks, lemon juice, and salt to a blender.
- Blend on LOW for 15–20 seconds.
- Slowly drizzle in hot melted butter while blending (very slowly at first).
- Add cayenne and blend a few seconds more.
- ⚠️ Note: The butter must be hot to help slightly “cook” the yolks in the blender.
Notes
It is known as warm sauce and it should be done in double boiler method through the heat of steam.
Temperature must be balanced by keeping on and off the stove the bowl so the eggs does not scramble or get cooked.
Seasoning is as of our choice where traditionally it is salt and white pepper powder and people also cayenne pepper.
- Too thin? Blend in another egg yolk.
- Too thick? Add warm water or lemon juice 1 tsp at a time.
- Broken? Don’t panic. Blend a fresh yolk and drizzle in the split sauce to rescue it!