PANTRYFLEX

stove · egg emulsion

★ STARRED KITCHENPrep 10 minCook 15 min

Tallowgate Hollandaise

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

From a starred kitchen.

Ratio

Ratio by volume: White Wine 45 ml, Water 15 ml, Lemon Juice 30 ml
White Wine 45 mlWater 15 mlLemon Juice 30 ml

Ingredients

  • Egg Yolk — 3 egg yolks
  • White Wine — 45 ml (3 tbsp) white wine
  • Water — 15 ml (1 tbsp) water
  • Butter — 125 g (½ cup) clarified butter
  • Salt — salt (2 g)
  • Espelette — piment d'Espelette (1 g)
  • Lemon Juice — juice of 1 lemon (30 ml)

Method

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

Companion jar

Tallowgate Hollandaise 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 · 5 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).

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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