Hollandaise Sauce
The unstable mother sauce that smells fear.
Timing: 15 mins
Hollandaise Sauce
The unstable mother sauce that smells fear.
Timing: 15 mins
Key move
Whisk warm butter into yolks over gentle heat until the sauce thickens enough to coat a spoon; one step too hot and it scrambles, one step too cool and it breaks into greasy butter.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
Leagues
Put This Plate On The Line
Find the dish standard, study the titleholder, or judge the field when voting opens.
The Setup
- SaucepanMedium·for double boiler
- Heatproof Bowlfor double boiler
- Whisk
The Mise en Place
4Your prep station before cooking begins
The Protein (0/2)
Other (0/2)
My hollandaise looks oily and curdled, like it's separated.
Ah, that happens! It's called breaking. Don't panic, we can save it. Grab a fresh egg yolk in a clean bowl and slowly, slowly whisk your broken sauce into it. You're essentially re…
My sauce is way too thick, almost like mayonnaise.
Easy fix! Your emulsion is just a little too tight. Whisk in a teaspoon of warm water. That'll loosen it right up and get you back to that perfect, flowing consistency.
Chef's Notes
Gently whisk egg yolks over low heat. If they start to scramble, remove the pan from heat immediately and whisk vigorously.
Slowly drizzle in melted butter while whisking constantly. This emulsifies the sauce, creating a smooth, rich texture.
Perfect over poached eggs, asparagus, salmon, or as a base for Eggs Benedict. A squeeze of lemon brightens the flavor.
The Method
SABAYON
Time-sensitiveOver a double boiler (bain-marie), WHISK yolks and water (1 tbsp) until pale and thick.
The "Figure 8." You should be able to draw an '8' in the yolks with the whisk, and it stays visible for 3 seconds.
EMULSIFY
Remove from heat. DRIZZLE the warm butter drop by drop while whisking like a maniac.
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
The sauce begins to thicken and emulsify.
ADJUST
Once thick, WHISK in lemon juice (60 mL) and salt to taste. This stabilizes the fat.
The sauce is smooth, glossy, and has reached desired consistency.
Related Techniques
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
Master These Next
Demi-Glace — Rich Reduction
Unlock the secrets of French cuisine with this intensely flavorful demi-glace. Transform simple dishes into culinary masterpieces with its rich, savory depth.
Steak au Poivre — Pepper Crusted
Experience the rich flavors of a French bistro with this classic steak au poivre recipe. Perfectly seared steak, bold pepper crust, and a decadent cream sauce.
Chicken Velouté: A Silky Mother Sauce
Unlock the secrets of classic French cuisine with this velvety chicken velouté. A versatile mother sauce that elevates any dish.