Lemon Juice Hollandaise

Name: Lemon Juice Hollandaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (54 g) Egg Yolk; 1 Tbsp (15 ml) Lemon Juice; 1 Tbsp (15 ml) Water; 1/2 cup melted (113 g) Butter; to taste Salt

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

FINISHING SAUCE · EGGS, ASPARAGUS & FISH

A finishing sauce for eggs, asparagus & fish.

Jacques Pépin's classic hollandaise for eggs and asparagus.

On the jar

LEMON

Method: stove
Yield: about ¾ cup
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Lemon Juice 15 mlWater 15 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
Lemon Juice1 Tbsp (15 ml)
Water1 Tbsp (15 ml)
Butter1/2 cup melted (113 g)
Saltto taste

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.

Get Lemon Juice Hollandaise + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Lemon Juice 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

Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Dijon DressingNATIONAL AWARD WINNEROn the jar: EGGS
Asparagus Mustard SauceNATIONAL AWARD WINNEROn the jar: ASPARAGUS
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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.

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

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 Essential Pépin (published as “Jacques Pépin 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