Hollandaise Sauce Recipe
Hollandaise sauce is one of the mother sauces of French cooking and learning to make Hollandaise gives you skills that will serve you well. This Hollandaise sauce recipe was created for our classic Eggs Benedict recipe for the New York City edition of our Weekend Eggs series.
Servings: 8
Calories: 1629kcal
Equipment
Ingredients
- 1 shallot chopped finely
- ¼ cup white vinegar
- a few peppercorns
- a bay leaf
- ¼ cup water
- 4 large farm fresh free-range eggs — yolk only
- 200 ml clarified butter
- lemon juice to taste 1–2 tablespoons
- cayenne pepper to taste
- salt to taste
Instructions
- Add the first 4 ingredients to a pan over medium high heat and simmer until nearly dry
- Add the water and reduce a little again, then strain.
- In a metal mixing bowl, add the eggs and the reduction.
- Over a pot of simmering water, whisk the eggs and the vinegar reduction with a wire whisk until it thickens — but doesn’t start to scramble.
- Add a little of the clarified butter and incorporate that into the sauce fully.
- Slowly add the rest of the butter, making sure to incorporate it fully.
- The mix should have the consistency of thickened cream and a glossy surface. Remove from the heat.
- Add a little salt, a little lemon juice, and a little cayenne pepper to taste.
- The sauce can now be ‘held’ in a warm place for around an hour. Add a little water if it becomes to thick.
Nutrition
Serving: 1g | Calories: 1629kcal | Carbohydrates: 9.6g | Protein: 13g | Fat: 174.1g | Saturated Fat: 105.2g | Polyunsaturated Fat: 68.9g | Trans Fat: 0g | Cholesterol: 1252mg | Sodium: 216mg | Fiber: 0.4g | Sugar: 6.5g