Classic Hollandaise Sauce

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Aug 25, 2015


Classic Hollandaise Sauce

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Classic Hollandaise Sauce
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Yield Servings
Author Adapted from "The Saucier's Apprentice" by Raymond Sokolov
Prep time 15 minutes
Cooking time 15 minutes
Total time 30 minutes


The go-to sauce for classic Eggs Benedict or asparagus, this sauce has a rich, golden color and a tartness from the addition of lemon juice.


  • 1/2 cup Butter unsalted
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 egg yolks
  • 1/2 teaspoon lemon juice


  1. In a saucepan melt butter and allow to cool partially.
  2. In a heavy non-aluminum 1-quart saucepan over low heat combine vinegar, salt, and pepper. Reduce by half to about 2 tablespoons and remove from heat. Cool to room temperature.
  3. Whisk the egg yolks into the vinegar reduction. Place the saucepan over low heat and whisk constantly until yolks have turned white and thickened visibly. Remove from heat and immediately begin whisking in the warm butter a drop at a time. As you progress, after the sauce has clearly "taken," you can gradually increase the amount of butter added until you have incorporated all the butter.
  4. Strain the sauce through a warm chinois (run it under hot water just before using) into a warm, clean saucepan.
  5. Finish the sauce by whisking in the lemon juice.
  6. Taste and add salt or lemon juice as needed.