30 Second Hollandaise Sauce Recipe (2024)

FAQs

What is the most common mistake in hollandaise sauce? ›

One common hollandaise mistake is overcooking the egg yolks, and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.

Hollandaise should not be held for more than 1.5 hours; therefore, make only what you intend to serve and never mix and old batch of sauce with a new one.

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

Note: for raw egg products held warm (such as hollandaise or béarnaise sauce, or similar), it is recommended that the product is prepared just before service and must only be held for that service period (generally up to 2 hours) then discarded.

Raw eggs are used in homemade versions of foods such as mayonnaise and hollandaise sauce. Unpasteurized dairy products. Unpasteurized milk and milk products — sometimes called raw milk — may be contaminated with salmonella. The pasteurization process kills harmful bacteria, including salmonella.

Traditional hollandaise, made by emulsifying melted clarified butter into egg yolks and lemon juice, is notoriously difficult to make. You not only have to take the same care in its construction as you take for oil-in-egg-yolk mayonnaise, but you also have to deal with the fickle nature of hot eggs and butter.

The second cause is either adding too much butter or adding it too quickly. When either of these occur, the sauce will look glossy like icing and pull away from the sides of the bowl, while the butter will float on top of the mixture.

What techniques do restaurants use to keep large quantities of hollandaise sauce? The best thing to do with hollandaise is to put it into a thermos bottle. A thermos will keep the sauce hot and prevent it from congealing or breaking.

The classic hollandaise sauce recipe, originating in France, called for raw eggs, straight from the farm. To prevent the risk of foodborne illness, many chefs and cooks nowadays use pasteurized eggs to make hollandaise. The pasteurization process uses very high heat, so any bacteria present will be killed off.

It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France.

Does eggs Benedict have hollandaise or bearnaise? ›

In appearance, hollandaise is pale yellow, smooth, and creamy. It's commonly served as a finishing sauce for eggs Benedict, poached fish, and asparagus.

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

To ensure that the hollandaise sauce is safe to eat and not raw, the egg yolk must reach at least 149ºF (65ºC) to help destroy any harmful bacteria. This temperature is achieved when the yolk is warmed over the double boiler or bain marie (a pan with simmering water to place a bowl on top for warming).

In many restaurants, especially higher-end or traditional establishments, hollandaise sauce is often made from scratch. It's a classic French sauce consisting of egg yolks, butter, lemon juice, and sometimes a touch of seasoning like salt and cayenne pepper.

There is a vast difference between the two sauces, which are: Beurre Blanc – It is cooked in a pot by reducing white wine, vinegar, and shallots and then whisking in whole butter. Hollandaise – it is cooked over a double boiler and contains egg yolks, clarified butter, and lemon juice.

If the butter is too hot, it cooks the egg on contact, also preventing the emulsion. If you add oil too fast, the emulsion breaks. If the egg is too cool, or the butter is too cool, then the yolks also won't emulsify as well. Think of Hollandaise as a sort of hot custard mayonnaise.

Gradually whisk in 1/4 part hot water to your broken hollandaise. Add 1 tbsp hot water at a time until your hollandaise begins to come together. Continue to add the water gradually until your sauce is the right consistency.