Hollandaise Sauce
Hollandaise sauce originated in France as a luxurious butter and egg yolk-based sauce, but its name and popularity were influenced by France’s connections with the Netherlands in the 17th and 18th centuries. Over time, it has established itself as one of the most important sauces in Western cuisine.
Hollandaise first appeared in France in the 17th century and was originally called sauce Isigny, named after the town of Isigny-sur-Mer in Normandy, which was renowned for its high-quality butter. In French cuisine, it is considered one of the five mother sauces of Escoffier’s culinary system, forming the foundation of classic French cooking.
The name Hollandaise (meaning “Dutch”) emerged in the 18th century, likely due to the association with Dutch butter, which was highly sought after in France at the time. During this period, Dutch food products and culinary ideas significantly influenced French cuisine, particularly regarding butter and dairy. The renaming may have been an effort to highlight the importance of Dutch imports.
Hollandaise Sauce Recipe
Serves 3–4
- 4 egg yolks
- 250 g butter, melted
- 1 tbsp lemon juice
- 1–2 tsp water (as needed)
- Salt
- White pepper or cayenne pepper
Melt the butter over low heat and set it aside. Skim off the foam to obtain the clarified butter.
Place a saucepan with water over low heat and let it gently simmer. Use a heatproof bowl that fits over the saucepan without touching the water (bain-marie).
Add the egg yolks to the bowl and whisk them lightly with 1–2 tsp of water. The water helps prevent the sauce from becoming too thick.
Place the bowl over the simmering water and whisk constantly. The mixture should gradually thicken without turning into scrambled eggs. This process takes about 2–3 minutes.
Remove the bowl from the heat. Slowly drizzle in the melted butter while whisking continuously. Start slowly, then increase the speed as the sauce thickens.
Mix in the lemon juice and season with salt, white pepper, or cayenne pepper to taste. If the sauce is too thick, add 1 tsp of warm water to adjust the consistency.
Serve immediately. If you need to keep it warm for a short time, place it over warm (but not boiling) water and stir occasionally.
Tips for Success
- Watch the temperature! If the sauce gets too hot, it may separate.
- Fixing a broken sauce: If the sauce does separate, try whisking one egg yolk and gradually incorporate the broken sauce into it.
