Hollandaise Sauce

Name: Hollandaise Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1 cup (240 ml)
Cuisine: French Classic
Ingredients: 3 egg yolks Egg Yolk; 45 ml (3 tbsp) white wine White Wine; 15 ml (1 tbsp) water Water; 125 g (½ cup) clarified butter Butter; salt (2 g) Salt; piment d'Espelette (1 g) Espelette; juice of 1 lemon (30 ml) Lemon Juice

Independent adaptation of a publicly published Daniel Vézina recipe. Not affiliated with, sponsored by, or endorsed by Daniel Vézina.

A chef-cited egg emulsion from the catalog.

Ratio

White Wine 45 mlWater 15 mlLemon Juice 30 ml

Ingredients

Egg Yolk3 egg yolks
White Wine45 ml (3 tbsp) white wine
Water15 ml (1 tbsp) water
Butter125 g (½ cup) clarified butter
Saltsalt (2 g)
Espelettepiment d'Espelette (1 g)
Lemon Juicejuice of 1 lemon (30 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Hollandaise Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

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Provenance

Daniel Vézina — published sauce recipes in the PantryFlex catalog. Michelin 1* (Laurie Raphaël, Québec).

Originally published as Sauce Hollandaise.

Adapted from a Daniel Vézina recipe (Daniel Vézina / Ricardo Cuisine).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Daniel Vézina / Ricardo Cuisine (published as “Sauce Hollandaise”). Full citation lives in Provenance.

Companion jar