Modernist Stable Hollandaise


Preparation info

  • Difficulty


  • Yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About

There are several tricks and ingredients that will stabilize an emulsion. One is to cook the egg yolks sous vide at a temperature of 140°F (60°C) as described on Stabilizing Egg Yolks by Cooking Sous Vide. When it’s time to add the butter, use a rotor stator homogenizer or immersion blender with the flat blade and slowly add the butter to the yolks. This recipe uses propylene glycol alginate as a stabilizer, but you can also experiment with adding various emulsifiers such as Glice, lecithin, Polysorbate 80, or gum arabic. Some can be stirred directly into the egg yolks, while others need to be dissolved in a small amount of water before they are stirred into the yolks. This technique can be used for hollandaise, all of its derivatives, and, for that matter, virtually any emulsified sauce.


egg yolks, lightly beaten 6 6
lemon juice 1 tbsp 15 ml
propylene glycol alginate 5 g
clarified butter 3 cups 750 ml
salt and pepper to taste to taste


  1. Blend together the egg yolks, 1 teaspoon (5 milliliters) of the lemon juice, and the propylene glycol alginate until the propylene glycol alginate dissolves. Seal the mixture in a heavy plastic bag and place in a sous vide bath set to 140°F (60°C) or a bain-marie and cook for 30 minutes.
  2. Transfer the egg yolk mixture to a bowl and beat in the butter in a slow, steady stream using a rotor stator homogenizer or an immersion blender with the flat blade. Add more lemon juice, if needed, to taste. Season with salt and pepper.


Make the hollandaise frothy and foamy by piping it with a whipping siphon.