This classic Hollandaise sauce is made with eggs, clarified butter, and lemon juice, and is a must-have for topping poached eggs, fish, and vegetables.
*What You Need To Know About Clarified Butter
“Most classic recipes for hollandaise sauce call for clarified butter,” explains Paul Gayler. “It’s not essential, but the sauce will be creamier and smoother than if you use just melted butter.” For those of you who’ve heard of this brunch-minded ingredient but aren’t exactly certain what it means or how to go about it, melt some butter in a small pan. Skim the froth from the surface using a small spoon and then carefully tip what remains into a clean pan, leaving the milky sediment behind. Let the clear or clarified butter rest until warm. What results can be heated to higher temperatures than ordinary butter, making it ideal for sautéing.
Classic Hollandaise Sauce
- Quick Glance
- 15 M
- 20 M
- 8 to 10 servings
Place the vinegar, water, and crushed peppercorns in a small, heavy-based saucepan and bring to a boil. Lower the heat and simmer until reduced by 1/3 of its volume, about 1 minute. Remove the pan from the heat and let it cool slightly.
Strain the liquid into a heatproof bowl. Whisking constantly, add the egg yolks to the liquid and whisk until combined. Place the bowl over a pan of simmering water, being careful not to let the base of the bowl touch the water, and whisk until the mixture thickens and becomes creamy, smooth, and ribbon-like in texture, 5 to 6 minutes.
Whisking constantly, slowly add the clarified butter in a thin stream and continue to whisk until the sauce becomes thick and glossy. Add the lemon juice and season with salt and black pepper and a little cayenne to taste.
Serve the sauce immediately. Originally published December 27, 2012.
Hollandaise Sauce Variations
- Maltaise (Blood Orange) Hollandaise Sauce
Replace the lemon juice in the basic hollandaise sauce with the grated zest and juice of 2 blood oranges. I love this sauce with asparagus.
- Mousseline Hollandaise Sauce
Fold in a scant 1/4 cup lightly whipped cream just before serving. An ideal accompaniment for hot asparagus or poached fish.
- Mustard Hollandaise Sauce
Add 1 tablespoon Dijon mustard to the finished hollandaise sauce. Wonderful served with grilled fish, vegetables and chicken.
- Ginger Hollandaise Sauce
Peel and grate a 1-inch piece ginger and heat it with the butter when clarifying, then proceed as in the main recipe. I love this hollandaise sauce, as the ginger adds a lively kick. Ideal with fish or shellfish.
- Caviar Hollandaise Sauce
This and the following sauce are for when you really want to impress. Add 2 tablespoons sevruga caviar to the finished sauce, and serve with poached fish.
- Black Truffle Hollandaise Sauce
Add 1 tablespoon chopped fresh or canned black truffles to the finished hollandaise sauce. Fantastic with fish, vegetables such as asparagus or artichokes, and poached eggs.
- Mixed Peppercorn Hollandaise Sauce
Add 1/2 teaspoon each lightly crushed green and pink peppercorns to the finished hollandaise sauce. Wonderful with fish, steaks, and duck and lamb cutlets.
- Basil Hollandaise Sauce
Add a handful basil leaves to the finished hollandaise sauce. Lovely with fish, shellfish such as crab, and egg dishes.
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Recipe Testers Reviews
I’ve made other hollandaise sauces in the past and decided to try this one. There’s a nice twist to it as the final taste is quite a bit more citrusy than the others I’d tried. I liked it quite a bit, especially since I served it over salmon eggs benedict. The sauce came out really nice and smooth and creamy. A very easy recipe to follow with great results.
This recipe produced a smooth, lemony hollandaise perfect for the steamed asparagus we had. It was a little fussier than my usual blender hollandaise, but also a bit more nuanced and delicate.
Reducing a quarter cup of liquid by a third and having to cool it is not a step I’d bother with again. It didn’t add enough extra flavor (I guess the point was to infuse the vinegar with the peppercorns) to make it worth the extra pan, straining, and cooling. I’d just add the vinegar, omit the water, and adjust the pepper at the end. Also, despite the author’s claim that clarified butter makes a creamier sauce, when I’ve done side-by-side comparisons I’ve found most tasters hard-pressed to distinguish which is which. Clarified butter does make the sauce thicker due to the absence of water, but I’ve always found the thickness more dependent on the degree to which the yolks are cooked. That said, the recipe was easy, delicious, and works well as written.