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Classic Hollandaise Sauce Recipe

A rich, smooth warm emulsion of eggs, butter and white wine vinegar. An absolute must for poached eggs on Mother's Day.

  • Preparation
    15mins
  • Cooking time
    10mins
  • Rest time
    0mn
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Ingredients
Pour people
  • Unsalted butter : 250 g
  • Egg yolk(s) : 3 whole
  • Dry white wine : 200 ml
  • Shallot(s) : 1 whole
  • Thyme sprig(s) : 1 whole
  • Black peppercorns : 1 g
  • Fine salt : 3 pinch(es)
  • White wine vinegar : 50 ml
  • Lemon(s) : 0.5 whole
Method
  • ETAPE 1

    Clarify the butter

  • ETAPE 2

    Peel and finely chop the shallot. Place in a saucepan with the white wine, vinegar, black peppercorns and thyme. Place over a medium heat and reduce until you have approximately 3 tablespoons worth of liquid. Pass through a fine sieve, allow to cool

  • ETAPE 3

    Place egg yolks in a bowl, add white wine reduction and season with salt. Place bowl over a pan of simmering water and whisk vigorously until you have a fluffy custard-like mixture. When it reaches the ribbon stage, remove from the heat and whisk in the clarified butter a little at a time. Check the seasoning and add a couple of drops of lemon juice to taste. Keep warm and serve with asparagus, egg's benedict or whatever takes your fancy. Alternatively, use a base for a bearnaise or mousseline sauce.

Chef's tip

«If your mixture starts to split from being too cold, add a tablespoon of hot water and whisk to bring it back together again.»

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