Hollandaise Sauce

Sauce Hollandaise

Preparation info

  • Makes 1¼ Cups to Serve

    8 to 10

    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THIS CLASSIC hollandaise sauce, an emulsion of egg yolks and butter flavored with lemon, is a perfect match for fish. The sauce is also used with poached eggs and with vegetables. For eggs I omit the lemon juice completely, and I use only a touch of lemon when serving with vegetables. I like to vary the sauce by adding chopped fresh chives when available.

The sauce is most often made in a double boiler. This technique is tedious and the resulting sauce is quite heavy. When made with