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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Hollandaise sauce
Difficulty Level: hard
Recipe Id: SAUCE101

Hollandaise Sauce
  • 4 lg. egg yolks (Separate Yolks from Whites by holding the cracked egg into your hand using a relaxed, upturned fist. Remember to leave narrow gaps between your fingers for the white to drip through, leaving you with the yolks.)
  • 1 tsp. lemon juice
  • 2 tblsp. white wine
  • ½ a stick of melted BUTTER
  • Pinch of Salt
  • Cayenne Pepper (optional)

In order to prepare the Hollandaise Sauce, you will need a large metal bowl, large enough to cover a pot of boiled water, without touching the water.

1. Bring 1 qt. Water to a slow boil. Reduce temperature until the water is at a hard steam.

2. In a large metal bowl (big enough to cover the pot without touching the water) add egg yolks, lemon juice, and white wine Begin whisking briskly. Continue to whisk briskly and without stopping, place the large metal bowl over the pot.

3. CONTINUE WHISKING until egg mixture is thick enough to rest on top of itself. Make certain it does not turn to scrambled egg! If it does you must start over. If it starts to cook too fast, take it off the steam and whisk for a minute. Remember, DON’T STOP WHISKING.

4. Once you have the right consistency, whisk in ½ a stick of melted BUTTER. Margarine doesn’t work so hot. After the butter is incorporated you should have a nice thick sauce.

5. Season with salt, a pinch of cayenne pepper, and a splash of Tabasco to taste.

As one of the Mother Sauces, Hollandaise may be incorporated with numerous additions to make other sauces.


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