Hollandaise sauce is the sort of Holy Grail of sauces. The reason for this is due to its exquisite flavor and difficulty of preparation. Often times it becomes one of the first marks of a great Chef, their ability to prepare a good tasting Hollandaise sauce that does not break.

Hollandaise sauce derives its name from the high quality of butter produced in Holland. Since the main ingredient is butter, the name fits well. The sauce belongs to a group of sauces known as an emulsion sauce. Which means one substance is suspended in another. In the case of Hollandaise, egg yolk and a reduction is suspended in butter.

Hollandaise is difficult to prepare because it takes a great deal of temperature regulation. If the sauce gets too cold or too hot it becomes ruined. Also, due to the ingredients that make up hollandaise and its holding temperature, Hollandaise can be a breading ground for bacteria. So take caution. Always serve fresh Hollandaise.

There are several methods of preparation for Hollandaise, and almost every Chef has their own method. I will cover a couple methods but first, let’s get into the basic ingredients.

Hollandaise Sauce

• Cider Vinegar - 2 ounces
• Egg Yolks - 6
• Fresh Cracked Pepper - 1/2 teaspoon
• Water - 4 ounces
• Clarified Butter, warm - 12 ounces
• Lemon Juice - 2 teaspoons
• Salt to Taste

Quick Ratio Recipe - To Taste

• 1 Egg Yolk
• 1 teaspoon Lemon Juice
• 4-6 tablespoons Clarified Butter
• S&P to taste

• Make a reduction of the Vinegar and Peppercorns, until almost dry, let cool
• Add hot water to the reduction, strain
• Put the egg yolks in a stainless steal bowl, add the reduction
• Hold the bowl over a pot of simmering water (to heat the bowl slightly) and whip until the egg yolks for ribbons
• Gradually add the clarified butter, whipping constantly
• Add the lemon juice and salt to taste

• Put stainless steel bowl over open stove top flame. However this is very easy to overheat the eggs
• Use a Robo-Coup (This method actually makes the emulsion very strong)
  • Put the reduction mixture into a Robo-Coup
  • Add the egg yolks and pulse a little
  • Slowly add the clarified butter into the Robo-Coup while pulsing
  • Season to Taste

• Use vegetable oil if on a budget
• Use a little whole grain mustard instead of vinegar
• Use any type of vinegar
• Use pasteurized egg yolks
  

• Béarnaise - Hollandaise with Tarragon added to the reduction
• Choron - Béarnaise with Tomato
• Bavaroise - Reduction of Pepper, Horseradish, Thyme, Bay Leaves, Parsley, Vinegar, Crayfish, garnish with Crayfish Tails
• Foyot - Béarnaise with meat glaze
• Maltaise - Hollandaise with Blood Orange Juice and blanched Lemon zest
• Mousseline - Whipped Cream
• Créme Fleurette - Créme Fraiche
• Noisette - Brown Butter
• Paloise - Mint
• Divine - Reduced Sherry and Whipped Cream
• Rubens - Reduction of White Wine, Mirepoix, and Fish Stock - Strain, add Crayfish butter and Anchovy Paste

Additional Resources:

Hollandaise Science