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Sauce Hollandaise – classic recipe with clarified butter

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Sauce Hollandaise turns out perfectly every time, when made with clarified butter. The aromatic white wine reduction is the secret to this silky emulsion sauce. Perfect with white asparagus, fish orpoached eggs.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 Personen
Course: Kitchen Basics
Cuisine: French, German
Calories: 348
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Reduction
  • 2 shallots
  • 1 bay leaf
  • 1 tarragon sprig
  • 3 parsley stalks
  • 2 tbsp white wine vinegar
  • 125 ml white wine
  • 5 peppercorns
Hollandaise Sauce
  • 180 ml clarified butter
  • 1 Pinch salt
  • 1 tbsp lemon juice
  • 2 egg yolks (room temperature)

Equipment

  • 1 Small saucepan
  • 1 heatproof bowl
  • 1 bain-marie
  • 1 fine sieve
  • 1 whisk

Method
 

Reduktion
  1. Reduce shallots, herbs, vinegar, wine and peppercorns by two thirds. Strain and cool.
Hollandaise Sauce
  1. Whisk egg yolks with reduction over bain-marie until light and creamy.
  2. Slowly incorporate clarified butter (3–4 min).
  3. Season with salt and lemon juice.

Nutrition

Calories: 348kcalCarbohydrates: 3gProtein: 2gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 185mgSodium: 20mgPotassium: 84mgFiber: 0.5gSugar: 1gVitamin A: 206IUVitamin C: 4mgCalcium: 23mgIron: 1mg

Video

Notes

Notes Egg yolks must be at room temperature. Butter should be warm, not hot. Serve immediately.

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