How to Make Hollandaise Sauce

A central part of many dishes, including eggs benedict, hollandaise (French for "Dutch") sauce is about as rich and luxurious as a sauce gets. It's excellent with fish. This recipe makes about two cups.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 c. white wine
• 1 c. white wine vinegar
• 2 shallots, chopped
• 1 tsp. black peppercorns
• 1/2 tsp. red pepper flakes
• 3 egg yolks
• 1 lb. unsalted butter
• Juice of 1 lemon
• Salt
• Double Boilers
• Wire Whisks

1. Place the white wine, white wine vinegar, shallots, peppercorns and red pepper flakes in a saucepan and bring to a simmer.

2. Simmer until liquid has reduced to 1/2 c., and then strain the liquid into another container. Discard the seasonings.

3. Meanwhile, bring about two inches of water to a simmer in the bottom of a double boiler.

4. Melt the butter in a small saucepan over low heat until completely melted.

5. Skim off and discard the white foam that rises to the top. Ladle off and reserve the clear yellow liquid in the middle (this is clarified butter) and discard the milky liquid that has fallen to the bottom.

6. Place the egg yolks in a medium metal bowl or in the bowl of a double boiler and whisk together.

7. While whisking the egg yolks continuously, place the bowl over the simmering water for about 20 or 30 seconds, and then remove it and whisk for a few seconds. Repeat.

8. Heat the yolks slowly so that they don't scramble. If they scramble, you'll need to start over.

9. Keep whisking until the yolks get firmer. Look for the ribbon stage, when they're firm enough that when you lift the whisk out of the yolks and drizzle some back onto the surface, it forms a ribbonlike pattern that lasts for a few moments before sinking back into the yolks.

10. Slowly drizzle some of the melted clarified butter over the beaten yolks, whisking constantly. When a ladle or two of butter has been blended in, begin alternating between the melted butter and the vinegar mixture.

11. Notice when the mixture has thickened and begins resembling a sauce, then season with salt and begin tasting. If too tart, whisk in more melted butter - if not tart enough, squeeze in some lemon juice.

12. Keep in a warm place until ready to use. The sauce will thicken as it sits.

Tips & Warnings

• A too-thick sauce can be thinned by whisking in a little hot water. The same remedy will help a sauce that begins to separate.
• This sauce cannot be reheated and will separate if you try to do so.

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[mcraigw]

on 8/7/2007 While this is "traditional", I prefer the easy, and fool proof, blender method, the full recipe can be found here: http://mcraigweaver.com/hollandaise.htm

[bean]

on 12/2/2006 Traditional or not, this is pretty close to the recipe one of Prince Charles' chefs cooked up on a PBS program. Exactly the recipe I was looking for. Happy Hollandaising!

on 1/26/2006 When I make Hollandaise sauce, I love to use this simple microwave recipe. Whisk 3 egg yolks and 2 tablespoons of lemon juice together in a microwaveable bowl. Add 1/3 of a stick of butter to the eggs and microwave for 30 seconds on high, immediately whisk until butter is incorporated. Repeat this step twice, using 1 stick of butter in total. Season with salt and white pepper, but I really like it best unseasoned. Makes enough for about 4+ servings of eggs Benedict.

on 11/22/2005 Don't use shallots, wine, or vinegar. The traditional recipe includes 1 stick (1/2 cup) of melted sweet butter and the following in a blender: 3 egg yolks, 2 Tbsp of lemon juice, 1/4 tsp of salt, and 1 pinch of cayenne pepper. Turn the blender on and then pour in the melted butter in one continuous stream. Voil! Real Hollandaise!