Servings: Yields about 1 cup
When made properly, hollandaise is light, billowy, lemony, and rich with butter and egg. The thing that makes the sauce truly French is the proper cooking technique, particularly whisking the yolks as they cook to capture air bubbles for a thick yet fluffy texture.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
This sauce is best served right after you make it, but it can hold for 30 minutes. To keep it warm, put the uncovered bowl of sauce over a saucepan of hot (not simmering) water off the heat. Whisk again before serving.
Noisette Melt the butter over medium-low heat and continue to cook until it has a nutty fragrance and the milk solids have fallen to the bottom and turned golden, about 7 minutes. Skim the surface but use the golden milk solids from the bottom. Continue with the hollandaise recipe. The subtle nutty notes of the brown-butter pair beautifully with sole or flounder.
Béarnaise Simmer 1/4 cup white wine vinegar and 2 Tbs. dry white wine with 2 Tbs. minced shallot and 2 sprigs of fresh tarragon until reduced to 1 Tbs. of liquid. Remove the tarragon sprigs. Continue with the hollandaise recipe, using the vinegar reduction instead of the lemon juice. Finish with 2Tbs. chopped fresh tarragon instead of the lemon zest. This is a classic served with a pan-seared filet mignon.
Maltaise Substitute 2 Tbs. blood orange juice for the lemon juice, and blood orange zest for the lemon zest. (You could also use regular oranges or tangerines.) Try it on fat spears of steamed or grilled asparagus.
Refrigerate leftover hollandaise in an airtight container for up to 3 days. You won’t be able to serve it as a warm sauce, but it makes a nice spread for panini, or you could mix it with a little smoked salmon or chopped ham and broil on crostini for a great hors d’oeuvre.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?