Le Cordon Bleu

Sauce Hollandaise

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
Hollandaise sauce is a hot emulsified sauce. Egg yolks are diluted with an infusion of water and black ground pepper, and then gently heated while being whisked and once they begin to thicken, clarified butter or cubes of cold butter are gradually incorporated. Béarnaise is a derivative of hollandaise to which a reduction of shallots, tarragon, and vinegar with a bouquet garni is added.
  1. Bring the water and crushed peppercorn to a boil and allow to reduce by one-quarter.

  2. Strain into a clean pan.

  3. Whisk in the egg yolks.

  4. Place the pan into a bain marie and continue whisking. The yolks will become foamy.

  5. Continue whisking until the mixture thickens and traces of the whisk are left when lifted.

  6. Gradually whisk in the clarified butter.

  7. Once all the clarified butter has been incorporated, season with salt, cayenne pepper, and lemon juice to taste.

  8. The Hollandaise sauce should be thick like a mayonnaise.