Hollandaise sauce

Hollandaise sauce is a sauce made from clarified butter and egg yolks, usually seasoned with lemon juice, vinegar, and salt. It is one of the five mother sauces of classical French cuisine.

The sauce is thought to have originated in the Netherlands in the 17th century. It was then introduced to France by the chef of the Dutch ambassador to the court of Louis XIV. The sauce became popular in France and was soon adopted by French chefs.

Hollandaise sauce was originally made by whisking egg yolks and clarified butter together over a double boiler. The sauce would then be seasoned with salt, pepper, and vinegar or lemon juice to taste.

Jump to: Ingredient Breakdown Insights

Recipes

  /public/food52-logo.svg

Hollandaise Sauce

  • cayenne pepper
  • thyme
  • butter
  • salt
  • lemon juice
  • ice water
  • white wine vinegar
  • egg yolk
  • black peppercorn
  /public/saveur-logo.webp

Hollandaise Sauce

  • cayenne pepper
  • lemon juice
  • salt
  • white wine vinegar
  • egg yolk
  • clarified butter

Ingredient Breakdown

 
egg yolk
lemon juice
salt
butter
cayenne pepper
water
clarified butter
dijon mustard
white wine vinegar
white pepper
parsley
lemon
heavy cream
black pepper
tabasco sauce
thyme
ice water
black peppercorn

Insights

Staple Ingredients

  • egg yolk 83%

Common Ingredients

  • lemon juice 78%
  • butter 67%
  • salt 67%

Rarey Ingredients

  • cayenne pepper 44%
  • water 39%