served over Eggs Benedict
Hollandaise sauce is one of the 5 "mother sauces" of French cuisine (Béchamel, Velouté,
Espagnole, Sauce Tomat, Hollandaise). It is an emulsion of egg yolk and butter,
seasoned with lemon juice, salt, and a little white or cayenne pepper. It is light
yellow, opaque, smooth and creamy.
The first historical record of it comes from 1651, from a cookbook by François Pierre La Varenne
called Le Cuisinier François, considered the founding text of modern French cuisine.
- 4 egg yolks
- 1 tbsp water
- 2 tsp lemon juice
- pinch salt
- pinch sugar
- pinch turmeric
- pinch white pepper
- pinch Cayenne pepper
- pinch garlic powder
- pinch onion pepper
- more tbsp cold water if needed
- Prepare a double-boiler consisting of a saucepan and a medium-size bowl. The
bowl should fit onto the saucepan so that it leaves about 1 inch space below.
Fill the saucepan with 3/4 inch water and bring to a soft boil. Fit the bowl
on top and ensure that its botto is not touching the water. We want the steam
to slowly heat the sauce we will be making, not the boiling water
- Break the eggs and separate the yolks from the whites. Place the yolks in the
bowl and save the whites for another dish (i.e.
Eggs Benedict for breakfast the next morning.
- Place the bowl with the yolks on the double boiler, add the lemon juice, the
1 tbsp of water, salt, sugar. Using a whisk, whisk up the contents of the bowl
and monitor the temperature of the water below. Should it come to a fast roiling
boil, reduce the heat. We want just the steam heating up the bottom of the bowl.
Wait for the egg yolks to thicken and become shiny.
- Start adding the butter. Add 1 tbsp at a time and whisk until it is completely
melted and incorporated into the sauce. If the sauce becomes too thick, add
a tbsp of water. Continue until all the butter is added
- Season the sauce: add the sugar, turmeric, white pepper, Cayenne pepper, garlic
and onion powder. Continue to stir.
- Serve the sauce immediately, or keep in a warm place at room temperature until use.
- YIELD: 2 cups.
back to Radim and Lisa's Well-Travelled Cookbook | email us
Last updated: May 3, 2020