Hollandaise sauce

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I show you my new Sauce Hollandaise recipe.

Please read on quickly, this method of preparation makes the whipped butter sauce a 100% success.

The classic whipped butter sauce generally goes well with asparagus.

It goes well with steamed vegetables, serve this sauce with steak, fish and shrimp.

In the cooking video I show you the sure-fire method step by step.

I wish you good luck! Feel free to write me a comment or kitchen gossip at the end of the page!

1. Recipe Hollandaise Sauce

Here are the instructions with a cooking video.

Do you have another cooking question?

Feel free to write me via the comment function at the bottom of the page!

Hollandaise sauce

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4

Calories 408

Preparation Time 15 Min.

Cook Time 0 Min.

Total Time 25 Min.

Simple instructions for whipped butter sauce in variants.

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Ingredients

reduction
2	Piece	shallots
100	ml	Water
2	tbsp.	Vinegar (I use white wine vinegar)
1	Piece	Bay leaf (Optional ingredient)
5	Piece	pepper corns
sauce
200	g	butter
2	Piece	egg yolks
	some	Cayenne pepper
	some	nutmeg
		primal salt
		black ground pepper

Instruction

Preparation step 1

Prepare bowl

Prepare the whipping bowl and whisk clean, dry and free of grease.

Preparation step 2

heat bowl

Place the Kitchen Aid whipping bowl or other metal bowl in the 90 degree oven and heat for 15 minutes.

Preparation step 3

Prepare butter

Heat the butter and bring to a boil, foaming and clarifying until light brown.

Pass the butter through a fine sieve and let it cool next to the stove (max 80°C).

Tip:

Prepare nut butter

and

Prepare clarified butter

I’ll show you at the cooking school.

Preparation step 4

reduction ingredients

Prepare reduction:

Provide water, vinegar, peppercorns and shallots.

Peel and dice the shallot and place in a small saucepan.

Boil with water, vinegar, optional parsley and bay leaf as well as the peppercorns.

The preparation and boil down to the amount of 3-4 tablespoons.

Pass the prepared reduction through a fine sieve.

Prepare to prepare the hollandaise.

Preparation step 5

Peel the shallots

Peel the shallot, leaving the root attached to the peeled shallots.

Preparation step 6

Dice shallots

Finely dice the shallots.

Preparation step 7

Shallot cubes

Check the diced shallots and place in a saucepan.

Preparation step 8

Prepare peppercorns

Crush the peppercorns in the mortar.

Preparation step 9

Prepare reduction

Add the diced shallots to the saucepan with the water, vinegar and peppercorns.

Preparation step 10

Cook reduction

Optionally add bay leaves and let the reduction cook for 15 minutes and reduce.

Preparation step 11

Pass reduction

Pass the reduction through a fine hair sieve.

Preparation step 12

Reduction done

Prepare the reduction for further processing.

Preparation step 13

Ingredients Hollandaise

The prepared Hollandaise ingredients at a glance:

–> egg yolks

–> Brown butter or clarified butter

–> reduction

–> Salt, nutmeg, cayenne pepper

–> Lemon

Preparation step 14

Egg yolks

Place the egg yolks in the preheated whipping bowl.

Preparation step 15

Beat yolks

Run the Kitchen Aid on full power with the whisk.

Slowly add the prepared reduction to the beaten egg yolks.

Alternatively, you can put the reduction in the bowl with the egg yolks.

I’ve tried both versions and these work.

Preparation step 16

Beat butter

Slowly add the clarified, brown butter (75° C) by the spoonful at first, then more quickly.

The yolks and butter should emulsify and bond well together.

Preparation step 17

Add salt

Season the sauce with salt.

Preparation step 18

Lemon juice

Add a little lemon juice to the sauce.

Preparation step 19

Add nutmeg

Season the hollandaise sauce to taste with freshly grated nutmeg.

Preparation step 20

Add cayenne

Season the hollandaise sauce with cayenne pepper.

Preparation step 21

Optional warming

You can keep the Hollandaise sauce warm for 10-30 minutes in a preheated oven at 70-75 degrees without any problems.

If necessary, place a small piece of butter on top of the sauce to prevent a skin from forming.

Whip the sauce again before serving.

Preparation step 22

Serve

When serving with asparagus, potatoes or fish, please use preheated plates or a hot gravy boat.

This means that the tasty, full sauce is always served warm.

The whipped sauce is traditionally served without herbs.

You can still add chives or freshly cut parsley.

I wish you a good appetite!

Video

Keeping Hollandaise sauce warm:

You can keep the whipped butter sauce warm in the oven at 75-80 °C for about 15 minutes.

Put a knob of butter on top of the sauce to avoid a skin!

Gourmet tip Lobster Thermidor:

The absolute highlight of the fine cuisine is the lobster Thermidor.

For this purpose, I glaze the shelled lobster pieces in foamed butter.

Then I fill the lobster pieces into the lobster casseroles and cover them with the Hollandaise sauce.

Place briefly under the grill and then serve.

This makes gourmet hearts beat faster and is certainly a good idea for a perfect dinner for two.

Category

All Recipes by German Chef Thomas Sixt

Asparagus Recipes

Recipes with Cooking Videos

Courses

Sauces and Broths Recipes

Cousine

French Recipes

Keyword

Gluten Free Recipes

Gourmet Recipes

2. Calories (kcal) And Nutritional Values

You can find the calculated Hollandaise sauce calories in the table below.

100 g of the sauce, which corresponds to approx. 5 tablespoons, has approx. 400 calories.

3. Hollandaise Sauce Ingredients

The traditional Hollandaise sauce consists of just a few ingredients.

First of all, there is the distinction between the preparation with or without reduction.

To make it easier for you to choose your dish, I have summarized a few thoughts here.

Which sauce is the right one?

For me personally, the Hollandaise sauce with reduction is the classic version of the whipped sauce.

This is exactly how I learned how to prepare it in my apprenticeship and at vocational school.

The reduction brings the special and deep taste to the sauce and I will therefore write about it in more detail in the next paragraph.

Still, there is no harm in thinking outside the box.

In France and Belgium I have seen the preparation of hollandaise sauce without reduction in various restaurants.

To be honest, this version of the sauce also tastes very fine.

You can try both variations and choose the better one for you.

I will go into the preparation and preparation of the reduction in the next paragraph.

4. Hollandaise Sauce Recipe Original

The classic preparation of the Hollandaise sauce, the whipped sauce, is done in a water bath.

You need a pot and a matching bowl for a water bath ,

a suitable whisk , another saucepan for melting the butter and

a small saucepan to prepare the reduction .

Please only use high-quality cookware, pay particular attention to cleanliness, all work equipment must be free of grease.

Working steps:

The preparation of the sauce can be divided into 4 steps:

First you prepare a reduction:

The preparation is very easy and brings the typical taste to the sauce.

• Finely dice a shallot,
• 100 ml water and
• 1 tablespoon vinegar,
• bay leaf and peppercorns (béarnaise sauce reduction with tarragon)

Put all the ingredients in a saucepan, then bring to the boil and simmer (reduce) over a low heat for about 15 minutes.

Hence the name reduction.

You should end up with 1-2 tablespoons reduction for your sauce base.

Please pass the liquid through a fine sieve.

Prepare butter:

Put the butter in a saucepan and heat slowly.

The butter should boil, separating the butterfat and whey.

Pour the pure butterfat through a sieve and discard the whey.

Prepare the pure butter for further preparation.

Prepare water bath:

To do this, heat water in a pot to around 80 °C.

Then place a suitable stainless steel bowl in the pot.

Pull the pot off the stove.

Prepare sauce:

Put the egg yolks and the reduction in the water bath bowl and use a whisk to beat the egg yolks.

When the egg yolks are cracked, they are not only beaten from left to right, but in the shape of an eight.

The sauce gets its volume from the heat and the blowing in of the air.

Gradually you can now add the hot butter, please continue beating vigorously with the whisk.

First slowly add a little butter in a stream and make sure that the butter and egg yolk combine well.

If the sauce has already absorbed a little more butter, you can add the remaining butter more quickly.

Water bath goes with stainless steel bowl or with porcelain bowl.

Tip from chef Thomas Sixt

5. Hollandaise Sauce quickly

Let’s get to the real reason for this article 🙂

The preparation of a simple and sure-fire hollandaise.

It’s a hollandaise and not a botched lightning sauce with crème fraîche or other ingredients that simply don’t belong in an original.

The sauce preparation according to my recipe offers even more advantages:

• Guaranteed to succeed and simple
• Can be realized with existing kitchen equipment
• Guaranteed hot on the plate (if plate is preheated)
• Ideally suited for preparation and for visitors, large asparagus dinners and guest kitchens
• Guaranteed delicious and chef tested
• You save yourself the miracle kettle purchase and can fly on vacation with the money.
• You enjoy a homemade sauce and can be really proud of yourself!

So, the benefit argument is obvious, let’s take a look at the necessary tools next:

Implements fast hollandaise:

• Knife and cutting board
• Hand mixer with whisk or Kitchen Aid or similar appliance
• High stainless steel bowl or sauté pan
• Oven
• A pot for the reduction
• A pot for the butter
• Warmed plates or a sauce boat

Of course, I assume that you have almost finished cooking asparagus, potatoes, meat or fish.

When you have finished preparing the reduction and the butter and the bowl is warm, you need 5 minutes to prepare the sauce.

Prepare Blitz Hollandaise:

1. Preheat oven at 90°C and warm the stainless steel bowl or sauté pan in it for 15 minutes.
2. Prepare the reduction or omit it.
3. Whisk the egg yolks into a clean, greasy bowl.
4. Melt the butter in the saucepan, brown and strain through a stainless steel hair strainer.
5. Finish preparing the asparagus and potatoes.
6. Prepare the hand mixer or food processor with whisk.
7. Now let the food processor do the whipping.
8. Take the 80°C hot bowl out of the oven.
9. Add the tempered reduction and egg yolks to the warm bowl.
10. Whisk the eggs and reduction briskly in the hot bowl.
11. Slowly pour the hot butter, about 75-80°C, into the beaten eggs.
12. Season the sauce with salt, pepper and cayenne and whisk again.
13. Place the sauce in the oven for 10 minutes.
14. Arrange the other dishes on warmed plates.
15. Remove the shots, whisk again and serve with them.
16. Decorate with freshly chopped chives, parsley or chervil and serve.

You can keep the sauce warm in the oven at 80 °C for 15 minutes without any problems.

If you want to serve more sauce, remove the bowl from the oven and whip again.

Important NOTE:

The preparation only works in a good oven. If the temperature deviates too much, the sauce may fail.

A good idea is to measure the temperature of the mixing bowl.

This minimizes the risk of overheating and allows you to adjust your oven accordingly.

6. Hollandaise Sauce Thermomix

A long time ago, as a Thermomix recipe developer, I provided development aid for a Vorwerk cookbook.

Of course I don’t want to withhold the recipe from you.

It also works with similar Wunderkessel devices, the Supermixer is available in replica versions.

Tools Thermomix Hollandaise:

• Pot for the butter
• Pot for the reduction
• Knife and cutting board
• Wonder kettle with stirring blades

The Thermomix cookbook contains its own recipe, where the butter and the reduction are also prepared in the mixer.

I find this method tedious because you have to clean the blender jar twice.

Come in addition:

The blender jar must be really clean and free of grease, otherwise the eggs will not break well.

That’s why I prefer to use pots.

Another point is:

I like the butter browned with the hollandaise, browning butter doesn’t work in the Thermomix.

Preparation Thermomix Hollandaise:

1. Prepare the reduction in a saucepan or prepare the Hollandaise sauce without reduction.
2. Cut butter into small pieces and bring to a boil in a saucepan, brown if desired or separate pure butterfat from whey and strain.
3. Crack the eggs and add the separated yolks to a small bowl.
4. Add two pinches of cornstarch to the yolks.
5. Place clean Thermomix mixing bowl on top and insert mixing paddle.
6. Add reduction and egg yolks to the mixing bowl.
7. Whip egg yolks and reduction for 5 min./ 75 °C / counterclockwise rotation with volume.
8. Provide tempered butter at 75 °C.
9. Set Thermomix to counterclockwise speed for 5 min / 75 °C / speed 4.
10. Add the butter to the blender jug in the first 40 seconds.
11. Add salt, pepper and cayenne pepper to the sauce.
12. Set the temperature to 75°C and blend for another 12 minutes.
13. Serve the sauce as desired.
14. Keep the sauce warm while stirring as needed.

The miracle kettle shows all its advantages when preparing the popular sauce.

You can regulate the temperature exactly and always get a great sauce.

Keeping warm with stirring is ideal for a perfect consistency.

The supply is secured.

I would like to note:

A Thermomix would be a good purchase, especially for gastronomy.

The sauce can be prepared and served stress-free.

At the same time, the sauce is safe for 12 minutes in the temperature range above 75°C without germs and is therefore guaranteed to be healthy.

You can find a Thermomix Sauce Hollandaise recipe here in the cooking blog.

7. Hollandaise Sauce In the Cream Dispenser

For the “Hollandaise Idiot Proof” you can try the following version:

If you have a cream dispenser in the house, there is the following preparation variant:

In fact, you can use commercial cream dispensers to fill yourself for the preparation.

The original is the ISI Gourmet Whip, this cream dispenser is durable, mature, suitable for professionals and durable.

Tool Hollandaise in the cream dispenser:

• A pot for the butter
• A pot for the reduction
• A large blender jug and a hand blender
• A large, tall pot of water ( 75 °C) to keep warm.

Preparation of hollandaise in the cream dispenser:

1. Prepare the reduction or omit it
2. Cut butter, melt in saucepan, temper ( 75° C)
3. Add egg yolks to the mixing cup and mix with a little starch water (1 tbsp).
4. Add tempered reduction ( 75° C) to the mixing cup.
5. Pour tempered butter ( 75° C) into it.
6. Season the preparation with salt, pepper, lemon and cayenne pepper.
7. Blend the preparation with a hand blender.
8. Pour the egg yolk-butter mixture through a fine hair sieve via a funnel into the opened cream dispenser.
9. Close the cream dispenser and refill with a cartridge.
10. Shake the cream dispenser vigorously 16 times.
11. Place the sauce in a water bath at 75° C for 10 minutes.
12. Squirt the sauce directly onto the plate.

Important for hollandaise without salmonella:

For a 100% germ-free or salmonella-free preparation, the Sahneboy must be placed in hot water at least 72 °C for 15 minutes.

Otherwise, the Sahneboy variant is a clever and pleasant idea for preparing the sauce.

8. Whip the Hollandaise Sauce Straight Into the Pot

Let’s look at another method that I learned about in Belgium and France.

In general, you can also whip up your sauce directly in a pot, it takes a bit of patience and tact or exact measurements.

I just got my new stove and have done the work of measuring the temperatures of the hard drive and stages.

It is a high-quality, commercially available ceramic hob and no induction.

Measured oven levels and temperatures:

Level 1 of 12 produces a temperature of 36° C in my copper sauté pan

Level 2 of 12 creates a temperature of 46° C in my copper sauté pan

Level 3 of 12 produces a temperature of 56° C in my copper sauté pan

Level 4 of 12 produces a temperature of 69°C in my copper sauté pan

Level 5 of 12 produces a temperature of 76° C in my copper sauté pan

For breaking the egg yolks with the reduction, heat setting 4 or 5 is suitable.

Preparation Hollandaise directly in the pot:

1. Cut butter, melt, cook, strain or brown and strain.
2. Allow the butter to cool to a temperature of 75° C.
3. Prepare the reduction or omit it.
4. Temper the reduction to a temperature of 75° C.
5. Place the cold egg yolks in a clean sauté pan with 2 pinches of cornstarch and the reduction.
6. With a whisk in hand, place the sauté pan on stove speed 4 and whisk the egg yolks.
7. Slowly add the butter in a thin stream and continue to whisk.
8. If your cooking honor permits you can also use the hand mixer.
9. Gradually add the butter and pull the sauce off the heat.
10. Measure the temperature of the sauce and stir the sauce at 70°-75° C for 12 minutes.
11. Serve the food as desired.

You can now try this variant on your home stove as well.

Start by measuring the temperatures on your stove.

Once made, you can cook and serve like a star chef!

Here are some pictures, I will show you this variant of the preparation in the béarnaise sauce recipe.

9. Refine the Finished Hollandaise

You have either read this far or you have slipped to this point via the table of contents.

In both cases I’m happy about that, let’s get to the topic of refining purchased Hollandaise 🙂

Honestly, the reputation of ready-made sauces is worse than the taste.

The industry has perfected the finished sauce and even gets by without butter.

If you don’t mind eating a sauce with vegetable fat instead of a whipped butter sauce, then the ready-made sauce may be a good choice.

Lukull, THOMY or Knorr, it doesn’t really matter.

I tend to THOMY sauce maybe that’s because of my name 🙂

You can slowly heat the sauce from the packet in a saucepan or use a water bath.

Don’t forget to stir!

The finished sauces are always enriched with a lot of starch, please be careful when heating.

The following points have proven useful for refining the sauce:

1. Cayenne pepper for the special spiciness
2. White pepper for a balanced spiciness
3. Nutmeg freshly grated for flavor
4. Stirring cold butter into the warm ready-made sauce for a buttery taste
5. Herbs like chives, parsley and chervil

The finished sauces from the packet are generally quite good for preparing hollandaise derivatives.

I have already described them in a cooking school, but here they come in a modified form as a supplement, because they simply belong.

10. Hollandaise Derivatives

The hollandaise serves as a base sauce for many sauces, I have added the technically interesting derivations here:

Base for hollandaise sauce

Ingredients: Reduction of vinegar, water, peppercorns and shallots. Spices are salt, cayenne pepper, lemon juice. Butter or brown butter, egg yolk.

Bearner Sauce – Bearnaise sauce

Ingredients: Reduction of vinegar, white wine, peppercorns, shallots, tarragon and chervil. Butter or brown butter, egg yolk. Seasonings are salt, cayenne pepper, chopped tarragon or chervil.

Foam sauce – mousseline sauce

The Hollandaise sauce is seasoned with lemon juice and supplemented with whipped cream (classic) or with a little crème fraîche.

Maltese Sauce – Sauce maltaise

Finely grated zest and juice of blood oranges is stirred into the hollandaise sauce.

Divine Sauce – Sauce divine

Sherry is boiled up with truffle stock and poultry extract, then stirred into the hollandaise sauce with whipped cream.

There is another variant with port wine and lemon juice.

Cédard Sauce – Sauce cedard

The Hollandaise sauce is complemented with a reduction of mushroom stock and poultry extract with lemon juice.

Choron Sauce – Sauce choron

The Hollandaise sauce is also seasoned with (colorless sweated) tomato paste, tomato concassée and some white wine.

11. FAQ Hollandaise Sauce

The most common and relevant questions and answers about the classic whipped butter sauce are listed below:

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Béarnaise Sauce

Nut Butter

Clarified Butter

Ghee

Frankfurt Green Sauce

Sauce For Pheasant

Remoulade Recipe

Quail Sauce Recipe

Chive Sauce Recipe

Creamy Mushrooms Sauce

You must Know this Ingenious Tomato Sauce Recipe!

Mushroom Cream Sauce Recipe with Cooking Video