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Chef Mise
Hollandaise Sauce: The unstable mother sauce that smells fear.

Hollandaise Sauce

The unstable mother sauce that smells fear.

Total: 15 minDifficulty: HardYield: 4 Servings

Timing note: 15 mins

VegetarianGluten-FreeFrench

The Key Move

This isn't a sauce; it's a suspension of solid fat in liquid water

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The Setup

  • Saucepan
    Medium·for double boiler
  • Heatproof Bowl
    for double boiler
  • Whisk

The Mise en Place

4

Your prep station before cooking begins

The Protein (0/2)

80 gegg yolks(Room temperature)
5 gcayenne pepper(Just a pinch)

Other (0/2)

100 gclarified butter (200ml)(Warm (55°C / 130°F) - NOT hot)
60 mLlemon juice(Freshly squeezed)

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

Tip

Gently whisk egg yolks over low heat. If they start to scramble, remove the pan from heat immediately and whisk vigorously.

Tip

Slowly drizzle in melted butter while whisking constantly. This emulsifies the sauce, creating a smooth, rich texture.

Serving

Perfect over poached eggs, asparagus, salmon, or as a base for Eggs Benedict. A squeeze of lemon brightens the flavor.

The Method

Part ofFast Meals+1 more

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