stove · butter emulsion
★ STARRED KITCHENPrep 10 minCook 15 minPicnic Hollandaise
Independent adaptation of a publicly published Jean-François Piège recipe. Not affiliated with, sponsored by, or endorsed by Jean-François Piège.
Hollandaise from a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 6 jaunes d'oeuf
- Water — quantite equivalente aux jaunes (108 ml)
- Butter — 200 g de beurre clarifie
- Lemon Zest — zeste de citron
- Lemon Juice — une pointe de jus de citron
- Salt — sel fin (2 g)
- Pepper — poivre noir du moulin, genereusement (1 g)
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.
Companion jar
Picnic 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Jean-François Piège works in French haute cuisine / bistronomie at Le Grand Restaurant; credentials include Michelin 2* (Le Grand Restaurant, Paris).
Originally published as Sauce Hollandaise.
More from this kitchenFAQ
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 Jean-François Piège / Le Point (filmed recipe column) (published as “Sauce Hollandaise”). Full citation lives in Provenance.