Sauces > French Sauces

Classic Hollandaise Sauce Recipe

Ingredients with Measurements:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted and hot
- Salt and pepper to taste

Special equipment needed:
- Double boiler or a heatproof bowl and a saucepan
- Whisk or a hand mixer

Step-by-step instructions:
1. In a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk the egg yolks and lemon juice until thick and pale.
2. Gradually add the melted butter, whisking constantly, until the sauce is thick and creamy.
3. Season with salt and pepper to taste.
4. Serve immediately or keep warm in a thermos until ready to use.


Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Simmering water
Serving size:
Makes about 1 cup of sauce

Nutritional information:
Calories: 100
Total fat: 11g
Saturated fat: 7g
Cholesterol: 100mg
Sodium: 40mg
Total carbohydrates: 0g
Protein: 1g

Substitutions for ingredients:
- You can use lime juice or vinegar instead of lemon juice.
- You can use salted butter instead of unsalted butter, but adjust the seasoning accordingly.

Variations:
- Add a pinch of cayenne pepper or paprika for a spicy kick.
- Add chopped fresh herbs, such as tarragon or chives, for extra flavor.
- Replace some of the butter with heavy cream for a richer sauce.

Tips and tricks:
- Make sure the butter is hot but not boiling, or it will scramble the egg yolks.
- Whisk the egg yolks and lemon juice vigorously to create a stable emulsion.
- If the sauce breaks or curdles, whisk in a tablespoon of hot water to bring it back together.

Storage instructions:
Hollandaise sauce is best served fresh, but you can store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in a double boiler or a microwave, stirring occasionally.

Reheating instructions:
Reheat gently in a double boiler or a microwave, stirring occasionally.

Presentation ideas:
Serve Hollandaise sauce with poached eggs, grilled fish, steamed vegetables, or roasted meat.

Garnishes:
Garnish with chopped fresh herbs, such as parsley or dill, or a sprinkle of paprika.

Pairings:
Hollandaise sauce pairs well with asparagus, broccoli, salmon, steak, and eggs Benedict.

Suggested side dishes:
Serve Hollandaise sauce with roasted potatoes, sautéed mushrooms, or a green salad.

Troubleshooting advice:
If the sauce is too thick, whisk in a tablespoon of hot water or lemon juice to thin it out. If the sauce is too thin, whisk in a tablespoon of melted butter.

Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella. Keep the sauce at a safe temperature of 140°F or above to prevent bacterial growth.

Food history:
Hollandaise sauce is a classic French sauce named after the Dutch province of Holland. It is made with egg yolks, butter, and lemon juice or vinegar, and is a staple of French cuisine.

Flavor profiles:
Hollandaise sauce is rich, creamy, and tangy, with a buttery flavor and a silky texture.

Serving suggestions:
Serve Hollandaise sauce warm or at room temperature, drizzled over your favorite dish.

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Region: Dutch

Taste: Creamy, Rich, Buttery, Tangy, Lemony, Aromatic