How to make Hollandaise Sauce

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option while maintaining flavor.

lemon juice

🥗Healthier: vinegar

💰Cheaper: citric acid

Vinegar can mimic acidity and is often less expensive.

Start by creating a reduction with 4 ounces of white wine and 1/8 teaspoon of cracked peppercorns.

Cook the reduction at high heat until it reaches an almost dry state, known as the all-sec level.

Remove the reduction from heat and refresh it with 3 tablespoons of water.

Strain the reduction through a fine colander with cheesecloth to remove small particles.

In a double boiler, combine 3 egg yolks and the strained reduction.

Cook the egg yolks over the double boiler until they form a foamy stage, ensuring they do not get too hot.

Once the liquid in the bottom of the bowl is almost gone and streaks form when whisking, add 300 grams of warm clarified butter slowly.

Continue to whisk while adding the butter over a period of about five minutes to avoid curdling.

Season the hollandaise sauce with a pinch of cayenne pepper, 1 tablespoon of lemon juice, and 2 pinches of salt.

Taste and adjust seasoning as necessary, keeping the sauce warm but not hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens