Hollandaise Sauce : A Velvety Classic for Every Dish

TheeHungryChef
Feb 27
3 min read

A Recipe By Emmy, TheeHungryChef

Hollandaise sauce is one of the French “mother sauces” and for a good reason – it's rich, buttery, and absolutely indulgent. This creamy sauce, with its silky texture and slightly tangy flavor, adds a luxurious touch to almost anything it’s paired with. For me, it is the finest of all butter sauces. Whether you're topping eggs, vegetables, or fish, hollandaise elevates simple dishes into something extraordinary. perfect pair for poached eggs, poached fish, vegetables and more.

As with any classic recipe, mastering hollandaise can be a little intimidating, but once you get the hang of it, it’s surprisingly easy. The key is to work with patience and precision, which allows the eggs and butter to emulsify into the smooth, velvety sauce we all know and love.

Here’s how you can make the perfect hollandaise from scratch!

Prep Time: 5 minutes

Skill Level: Easy

Cook Time: 10 minutes

Makes: 400ml

Ingredients:

2 tablespoons white wine vinegar

2 tablespoons water

I teaspoon lightly crushed white peppercorns

4 egg yolks

250g unsalted butter, clarified (see tip below)

juice of ½ lemon

salt and freshly cracked black pepp

a pinch of cayenne pepper

Preparations:

Put the vinegar, water and crushed peppercorns in a small, heavy-based saucepan and bring to boil. Lower the heat and simmer for 1 minute, or until reduced by one third.
Remove from the heat and leave to cool, then strain the liquid into a heatproof bow. Add the egg yolks to the liquid and whisk together.
Set the bowl over a pan of simmering water, with the base of the bowl just above the water. Whisk the mixture for 5-6 minutes, or until it thickens and become creamy, smooth and ribbon-like in texture.
Slowly add the clarified butter in a thin stream, then whisk the sauce until it becomes creamy, smooth and ribbon like in texture.
Add the lemon juice and season with salt and black pepper and a little cayenne.
Serve the sauce immediately or keep it warm in a Bain-marie for 15-20 minutes.

Pro Tips:

Temperature is Key: Always work with gentle heat. Too much heat can cause the eggs to scramble, and too little can prevent the sauce from thickening. The double boiler method helps control this.
Use Fresh Eggs: Fresh egg yolks will give you the best texture and flavor for your sauce.
Perfect Consistency: If your hollandaise seems too thick, whisk in a teaspoon of warm water to loosen it up. If it’s too thin, try whisking in a little more melted butter slowly.
Flavor Variations: Want to spice it up? Try adding a dash of Dijon mustard for a tangy twist or a bit of fresh herbs like tarragon for a classic Béarnaise-style variation.

What to Serve It With:

Hollandaise is incredibly versatile and can take your meals from good to amazing in no time. Here are a few dishes it pairs perfectly with:

Eggs Benedict: The quintessential dish for hollandaise! Topped over poached eggs, bacon, and toasted English muffins, it's the ultimate brunch treat.

Grilled Asparagus: Drizzle over fresh, grilled asparagus for a simple yet elegant side dish.
Poached or Grilled Fish: Hollandaise adds a silky richness that complements the delicate flavors of fish like salmon, trout, or halibut.
Steak and Eggs: Add a rich, buttery finish to your steak and eggs for a decadent breakfast or brunch.
Roasted Vegetables: Try it with roasted potatoes, cauliflower, or even Brussels sprouts for a fancy side.

Making hollandaise sauce from scratch is easier than it sounds, and once you master it, you’ll be adding a touch of luxury to almost any meal. This velvety, buttery sauce is the perfect addition to your culinary arsenal. Whether it's for a classic English breakfast or you’re hosting brunch, or simply indulging in a homemade feast. With just a few ingredients and some careful attention, you’ll create a restaurant-worthy dish right in your own kitchen!

Bon Appétit

Craving more decadent recipes? Stay tuned for more indulgent dishes on theehungrychef.com.