From Karyn Tomlinson's kitchen · Nouvelle, Minneapolis
stove · egg emulsion
NATIONAL AWARD WINNERHollandaise
From an award-winning kitchen
Ratio
LEMON JUICE 15WATER 15
Ingredients
- EGG YOLK54 g
- LEMON JUICE15 ml
- WATER15 ml
- BUTTER113 g
- SALT2 g
- CAYENNE0.2 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
French-trained Midwestern chef; James Beard Best Chef: Midwest 2025. Kitchen associated with Nouvelle in the Twin Cities.
Originally published as Hollandaise.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Karyn Tomlinson French technique (Myriel) (published as “Hollandaise”). Full citation lives in Provenance.