Hollandaise Sauce
Hollandaise sauce is a classic French cuisine hot, semi-coagulated emulsified sauce made with clarified butter, egg yolks, lemon juice, and a pinch of salt. Thi
Hollandaise sauce is a classic French cuisine hot, semi-coagulated emulsified sauce made with clarified butter, egg yolks, lemon juice, and a pinch of salt. This rich and smooth sauce is ideal for accompanying eggs, asparagus, fish, or vegetables. Its tangy flavor and creamy texture make it a staple of French gastronomy. The preparation of this sauce requires some technique, as it is prone to separation. It should be prepared and served immediately.
Time
25 min. =
15 min. +
10 min.
Utensils
1 sauce pan1 bowl1 whisk
Ingredients for 4 parts
- 0.25 c. à c. sea salt
- 3 egg yolks
- 2 c. à s. lemon juice
- 0.25 c. à c. white pepper
- 200 g. clarified butter
Steps
- In a bowl, mix the egg yolks, lemon juice, salt, and white pepper.
- Place the bowl in a bain-marie and whisk vigorously until the mixture thickens and becomes frothy.
- Remove the bowl from the bain-marie and gradually incorporate the melted clarified butter, whisking constantly.
- Continue whisking until you get a smooth and creamy sauce.
- Serve immediately.