PANTRYFLEX

stove · egg emulsion

NATIONAL AWARD WINNERPrep 10 minCook 15 min

Jacques Pépin Hollandaise

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

Jacques Pépin's Lemon Juice Hollandaise, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 15 ml, Water 15 ml
Lemon Juice 15 mlWater 15 ml

Ingredients

  • Egg Yolk — 3
  • Lemon Juice — 1 Tbsp (15 ml)
  • Water — 1 Tbsp (15 ml)
  • Butter — 1/2 cup melted (113 g)
  • Salt — to taste

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

Jacques Pépin 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:

2 kitchens · 3 stars · 3 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

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.

Adapted from a recipe published by Jacques Pépin in Essential Pépin.

More from this kitchen

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 Essential Pépin (published as “Jacques Pépin Hollandaise”). Full citation lives in Provenance.

Companion jar