From Jacques Pépin's kitchen · Independent / cookbook & television, Madison
stove · egg emulsion
NATIONAL AWARD WINNERJacques Pépin Hollandaise
From an award-winning kitchen
Ratio
LEMON JUICE 15WATER 15
Ingredients
- EGG YOLK54 g
- LEMON JUICE15 ml
- WATER15 ml
- BUTTER113 g
- SALT2 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 technique teacher and TV host based in Madison, Connecticut; James Beard Lifetime Achievement and Cookbook Hall of Fame. Former Howard Johnson's corporate kitchens and Le Pavillon lineage.
Originally published as Jacques Pépin 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 Essential Pépin (published as “Jacques Pépin Hollandaise”). Full citation lives in Provenance.