Hollandaise
A glossy egg-yolk and clarified-butter emulsion sharpened with lemon.
A glossy egg-yolk and clarified-butter emulsion sharpened with lemon.
Approximately 280 g sauce
Ingredients
- Pasteurised egg yolks60 g
- Clarified butter, warm180 g
- Water25 ml
- Lemon juice20 ml
- Salt2 g
- Cayenne pepper0.1 g
Method
Keep clarified butter warm, approximately 50°C. Place yolks and water in a heatproof bowl over barely simmering water; the bowl must not touch the water.
Whisk until pale, airy and ribboning, moving the bowl off the heat whenever it gets too hot. Do not scramble the yolks.
Off direct heat, whisk in warm butter in a thin stream to make a glossy emulsion.
Whisk in lemon, salt and cayenne. Loosen with a teaspoon of warm water if needed. Serve immediately.
Chef’s notes
- Hollandaise is an egg-and-butter emulsion and contains no flour. Pasteurised yolks reduce risk where this lightly cooked sauce is served.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Make immediately before service and discard leftovers. Do not leave warm sauce standing for prolonged periods or boil it to reheat.
Allergens and diet
Eggs. Milk.
Used in
Also in the Recipe Book
Last refined · October 2026