Sauces
French
FrenchHollandaise Sauce
A rich, buttery emulsion of egg yolk and lemon. Basic is a quick blender method, Better is a properly whisked classic over a bain-marie, and Ultimate builds in a reduced wine-and-shallot infusion with clarified butter.
Vegetarian
Gluten-free
Nut-free
Contains alcohol
Ultimate version
Classic technique with a wine-and-shallot reduction and clarified butter.
Per serving£1.05
Total cost£4.20
Time35 min
Ingredients for 4
- 4 egg yolks , large, free-range
- 200 g unsalted butter , clarified
- 1 tbsp lemon juice , freshly squeezed
- flaky sea salt , to taste
- reduction
- 60 ml dry white wine
- 2 tbsp white wine vinegar
- 1 banana shallot , finely chopped
- 6 black peppercorns , crushed
Method
- Clarify the butter by melting it gently, then skimming the foam and pouring off the golden fat, leaving the milky solids behind; keep warm.
- Simmer the wine, vinegar, shallot and crushed peppercorns in a small pan until reduced to about 2 tablespoons, then strain and cool slightly.
- Whisk the egg yolks with the strained reduction in a heatproof bowl set over barely simmering water until thick, pale and ribbon-like.
- Off the heat, slowly trickle in the warm clarified butter, whisking constantly until thick and glossy.
- Sharpen with the lemon juice, season with flaky sea salt and adjust the consistency with a few drops of warm water if needed.
- Serve immediately over poached eggs, asparagus or fish.
Equipment
- heatproof bowl
- small saucepan
- balloon whisk
- fine sieve
The three ways, side by side
Budget
Speedy blender hollandaise made with melted butter and bottled lemon.
Better
The classic hand-whisked method over gentle heat for a silkier finish.
Ultimate
Classic technique with a wine-and-shallot reduction and clarified butter.