From Thomas Keller's kitchen · The French Laundry, Yountville
stove · egg emulsion
★★★ KITCHENKeller Hollandaise
From an award-winning kitchen
Ratio
WATER 15LEMON JUICE 15
Ingredients
- EGG YOLK54 g
- WATER15 ml
- LEMON JUICE15 ml
- BUTTER227 g
- SALT2 g
- CAYENNE0.2 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-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.
Originally published as Keller 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 Bouchon / French Laundry technique (published as “Keller Hollandaise”). Full citation lives in Provenance.