Sauce Hollandaise

Preparation info

  • Difficulty


  • Yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About


This sauce is one of the simplest and most delicious of the emulsified sauces. Because the flavor of hollandaise is subtle—only a bit of lemon juice is used—it is especially important to use the best butter available. It is best to use clarified butter; melted whole butter will produce a sauce that is too thin once the lemon juice has been added.

Prepare a sabayon using only egg yolks and water, as in steps 8 through 10 for Sauce Béarnaise. (Older recipes use a vinegar reduction, but most modern chefs dispense with it.) Stir in clarified butter to prepare a sauce base, as in step 11 for Sauce Béarnaise. Finish the sauce with approximately 2 tablespoons (30 milliliters) lemon juice per 2 cups (500 milliliters) sauce; if making the quantity in the Sauce Béarnaise recipe, add ¼ cup (60 milliliters) lemon juice to the sauce. Taste the sauce while adding the lemon juice, so as not to add too much; if the sauce is too lemony, much of the subtlety and buttery nuances will be lost. Adjust the seasoning with salt and freshly ground white pepper.