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: about 3 yolks (54 g) Egg Yolk; 45 ml (3 tbsp) white wine White Wine; 15 ml (1 tbsp) water Water; 125 g (½ cup) clarified butter Butter; about ¼ tsp (2 g) Salt; about ½ tsp (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.

FINISHING SAUCE · EGGS BENEDICT & ASPARAGUS

In the published recipe, this is the finishing sauce for eggs & asparagus.

Vézina's hollandaise for eggs & asparagus.

On the jar

HOLLANDAISE

Method: stove
Yield: about 1 cup
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

White Wine 45 mlWater 15 mlLemon Juice 30 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
White Wine45 ml (3 tbsp) white wine
Water15 ml (1 tbsp) water
Butter125 g (½ cup) clarified butter
Saltabout ¼ tsp (2 g)
Espeletteabout ½ tsp (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:

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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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

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

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar