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Classic Hollandaise Sauce Recipe

Hollandaise Sauce Recipe

Shilpi & Etienne | between2kitchens
This classic hollandaise sauce is a must have in your recipe collection. Served with eggs, steaks, fish or vegetables it goes with almost everything.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Sauces
Cuisine French
Servings 4 people
Calories 278 kcal

Equipment

  • small pot
  • stainless steal bowl
  • whisk

Ingredients
 
 

for the reduction

  • 250 milliliters white wine
  • 2 small shallots peeled and sliced
  • 2 thyme sprigs
  • 8 black peppercorns
  • 1 bay leaf
  • 1 clove

for the clarified butter

  • 300 gram unsalted butter

for the hollandaise sauce

  • 4 egg yolks
  • salt

Instructions
 

for the reduction

  • Combine all ingredients in a pot. Bring to a simmer on medium heat and reduce to one quarter.
  • Strain through a fine chinois and keep aside.

for the clarified butter

  • In a small pot melt the butter on low heat. Once the butter is hot enough and starts bubbling the milk solids in form of white foam will come to the surface. Use a spoon to skim the white parts.
  • The butter will be clarified if no more white foam appears and the bubbling of the butter stops. Strain the butter through a fine sieve and keep aside.

for the hollandaise sauce

  • In a stainless steel bowl combine the egg yolks with 2 tablespoons of the reduction and a pinch of salt.
  • Prepare a pot with hot water. The water should be between 60 to 70°C (140 to 158°F), don't let it get too hot otherwise the egg will scramble.
  • Place the bowl with the eggs on the water bath (pot with hot water) and beat the eggs with a whisk rapidly for 5-8 minutes. The eggs will start to increase in volume and become creamy. To know if the egg yolks are whisked enough, lift up the whisk. If the egg mixture holds between the wire loops for a few seconds you are ready to add the butter.
  • Remove the bowl with the egg mixture and place on a towel to stabilise it. Pour the clarified, still warm butter slowly onto the eggs while whisking in a circle. Stop a few times to make sure the two elements are well emulsified.
  • Add all the butter and season with salt if required.

Nutrition

Nutrition Facts
Hollandaise Sauce Recipe
Amount Per Serving (40 g)
Calories 278 Calories from Fat 225
% Daily Value*
Fat 25g38%
Cholesterol 249mg83%
Sodium 15mg1%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 911IU18%
Vitamin C 2mg2%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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