PANTRYFLEX

stove · egg emulsion

★ STARRED KITCHENPrep 10 minCook 15 min

Robuchon Hollandaise

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

Joël Robuchon's Lemon Juice Hollandaise, from the published recipe.

Ratio

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

Ingredients

  • Egg Yolk — 3
  • Water — 1 Tbsp (15 ml)
  • Lemon Juice — 1 Tbsp (15 ml)
  • Butter — 200 g clarified
  • Salt — to taste
  • Cayenne — pinch (0.2 g)

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

Robuchon 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 · 4 stars · 1 national award

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Provenance

French chef historically holding more Michelin stars than any other cook, including L'Atelier de Joël Robuchon restaurants worldwide. Died 2018; Atelier kitchens continue under the restaurant group.

Adapted from a recipe published by Joël Robuchon in Complete Robuchon.

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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 Complete Robuchon (published as “Robuchon Hollandaise”). Full citation lives in Provenance.

Companion jar