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!
Table of Contents
- 1. Recipe Hollandaise Sauce
- 2. Calories (kcal) And Nutritional Values
- 3. Hollandaise Sauce Ingredients
- 4. Hollandaise Sauce Recipe Original
- 5. Hollandaise Sauce quickly
- 6. Hollandaise Sauce Thermomix
- 7. Hollandaise Sauce In the Cream Dispenser
- 8. Whip the Hollandaise Sauce Straight Into the Pot
- 9. Refine the Finished Hollandaise
- 10. Hollandaise Derivatives
- 11. FAQ Hollandaise Sauce
- 12. More Recipes With Asparagus
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!
Cooked, photographed and written down by chef Thomas Sixt.
Total Time 25 Min.
Simple instructions for whipped butter sauce in variants.
|2||tbsp.||Vinegar (I use white wine vinegar)|
|1||Piece||Bay leaf (Optional ingredient)|
|black ground pepper|
Prepare the whipping bowl and whisk clean, dry and free of grease.
Place the Kitchen Aid whipping bowl or other metal bowl in the 90 degree oven and heat for 15 minutes.
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).
Prepare nut butter
Prepare clarified butter
I’ll show you at the cooking school.
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.
Peel the shallots
Peel the shallot, leaving the root attached to the peeled shallots.
Finely dice the shallots.
Check the diced shallots and place in a saucepan.
Crush the peppercorns in the mortar.
Add the diced shallots to the saucepan with the water, vinegar and peppercorns.
Optionally add bay leaves and let the reduction cook for 15 minutes and reduce.
Pass the reduction through a fine hair sieve.
Prepare the reduction for further processing.
The prepared Hollandaise ingredients at a glance:
–> egg yolks
–> Brown butter or clarified butter
–> Salt, nutmeg, cayenne pepper
Place the egg yolks in the preheated whipping bowl.
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.
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.
Season the sauce with salt.
Add a little lemon juice to the sauce.
Season the hollandaise sauce to taste with freshly grated nutmeg.
Season the hollandaise sauce with cayenne pepper.
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.
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!
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.
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.
Hollandaise with reduction
- Reduction: shallot, water, white wine vinegar, peppercorns
- Egg yolk
- lemon juice, salt, pepper, cayenne pepper
Hollandaise without reduction:
- Egg yolk
- lemon juice, salt, pepper, cayenne pepper
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.
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.
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.
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
- 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:
- Preheat oven at 90°C and warm the stainless steel bowl or sauté pan in it for 15 minutes.
- Prepare the reduction or omit it.
- Whisk the egg yolks into a clean, greasy bowl.
- Melt the butter in the saucepan, brown and strain through a stainless steel hair strainer.
- Finish preparing the asparagus and potatoes.
- Prepare the hand mixer or food processor with whisk.
- Now let the food processor do the whipping.
- Take the 80°C hot bowl out of the oven.
- Add the tempered reduction and egg yolks to the warm bowl.
- Whisk the eggs and reduction briskly in the hot bowl.
- Slowly pour the hot butter, about 75-80°C, into the beaten eggs.
- Season the sauce with salt, pepper and cayenne and whisk again.
- Place the sauce in the oven for 10 minutes.
- Arrange the other dishes on warmed plates.
- Remove the shots, whisk again and serve with them.
- 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.
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:
- Prepare the reduction in a saucepan or prepare the Hollandaise sauce without reduction.
- Cut butter into small pieces and bring to a boil in a saucepan, brown if desired or separate pure butterfat from whey and strain.
- Crack the eggs and add the separated yolks to a small bowl.
- Add two pinches of cornstarch to the yolks.
- Place clean Thermomix mixing bowl on top and insert mixing paddle.
- Add reduction and egg yolks to the mixing bowl.
- Whip egg yolks and reduction for 5 min./ 75 °C / counterclockwise rotation with volume.
- Provide tempered butter at 75 °C.
- Set Thermomix to counterclockwise speed for 5 min / 75 °C / speed 4.
- Add the butter to the blender jug in the first 40 seconds.
- Add salt, pepper and cayenne pepper to the sauce.
- Set the temperature to 75°C and blend for another 12 minutes.
- Serve the sauce as desired.
- 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:
- Prepare the reduction or omit it
- Cut butter, melt in saucepan, temper ( 75° C)
- Add egg yolks to the mixing cup and mix with a little starch water (1 tbsp).
- Add tempered reduction ( 75° C) to the mixing cup.
- Pour tempered butter ( 75° C) into it.
- Season the preparation with salt, pepper, lemon and cayenne pepper.
- Blend the preparation with a hand blender.
- Pour the egg yolk-butter mixture through a fine hair sieve via a funnel into the opened cream dispenser.
- Close the cream dispenser and refill with a cartridge.
- Shake the cream dispenser vigorously 16 times.
- Place the sauce in a water bath at 75° C for 10 minutes.
- 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:
- Cut butter, melt, cook, strain or brown and strain.
- Allow the butter to cool to a temperature of 75° C.
- Prepare the reduction or omit it.
- Temper the reduction to a temperature of 75° C.
- Place the cold egg yolks in a clean sauté pan with 2 pinches of cornstarch and the reduction.
- With a whisk in hand, place the sauté pan on stove speed 4 and whisk the egg yolks.
- Slowly add the butter in a thin stream and continue to whisk.
- If your cooking honor permits you can also use the hand mixer.
- Gradually add the butter and pull the sauce off the heat.
- Measure the temperature of the sauce and stir the sauce at 70°-75° C for 12 minutes.
- 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:
- Cayenne pepper for the special spiciness
- White pepper for a balanced spiciness
- Nutmeg freshly grated for flavor
- Stirring cold butter into the warm ready-made sauce for a buttery taste
- 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.
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:
Why is the hollandaise sauce not working for me?
Please note the following error sources:
- Water bath too hot –> Optimum temperature 75° C
- Butter too hot –> Optimal temperature 75° C
- Water bath bowl and whisk not grease-free and dry –> Whipping may fail
- Butter added too quickly –> Add liquid butter slowly to whipped egg yolks
Add very little cornstarch to the cold egg yolks, this will give you a further safety during the preparation.
As a chef, why do you recommend brown butter for hollandaise sauce?
I like the flavor of the brown butter in the sauce.
I also like the distinction from store-bought Hollandaise sauce.
Technically correct, hollandaise with nut brown butter is a “sauce noisette”.
How can I set the temperature of the water bath and the ingredients perfectly?
Use a commercially available digital roasting thermometer.
After several applications you will develop a feeling for the temperatures.
How dangerous are salmonella and germs in egg yolks?
Salmonella and germs that may be contained in the egg are only safely killed at a temperature above 70°C, period 10 minutes.
The hollandaise must be kept at a temperature of 72°C for at least ten, preferably twelve minutes.
What do you think of a hollandaise sauce with crème fraîche
The ricochet of culinary art: A lukewarm hollandaise whipped in a blender with crème fraîche is not a hollandaise.
You will never get The Sauce hot on your plate, it cools down quickly.
I have health concerns for the following reason:
Care should be taken when whipping the sauce with warm ingredients (below 70°C) and then eating it without a holding temperature of at least 72°C for 12 minutes!
Salmonella and germs feel right at home in the temperature range below 70°C and multiply explosively.
Solution: Prepare sauce properly and keep heated at 72°C for at least 12 minutes.
A hollandaise sauce supplemented or refined with whipped cream or crème fraîche, prepared in a professionally correct manner, is a Chantilly sauce – sauce mousseline.
What can I do if I notice that the hollandaise is getting too hot while whipping.
Usually it is then too late and the yolk begins to coagulate. Drip in a little cold water and remove from the stove can perhaps still save your sauce preparation.
See the Sauce Hollandaise Rescue article for more recommended actions.
12. More Recipes With Asparagus
Ideas for the asparagus season and asparagus recipes
More recipes for sauces
You can find more basic recipes for sauces and broths here on the food blog, a selection follows here:
Comments, Cooking Questions and Answers
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