Hollandaise Sauce

Preparation info
  • Makes about

    1 cup

    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

Hollandaise is one the great transformations of butter. It can be varied any number of ways. Use dried tarragon in the reduction and add chopped fresh tarragon to the finished sauce for one of the greatest sauces ever made, béarnaise, which is excellent with beef. Or simply season the sauce with lemon juice to make an all-purpose hollandaise for vegetables and fish.

Two phases follow: cooking the egg yolks and emulsifying the butter. It’s easiest to cook the eggs over simmering wate