Lemon Juice Hollandaise

Name: Lemon Juice Hollandaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French Classic
Ingredients: about 1¼ cups (250 g) Butter; 2 tsp (10 ml) White Wine Vinegar; 1 tsp cracked (2 g) White Pepper; good pinch (1 g) Salt; 4 medium yolks Egg Yolk; to taste Lemon Juice

Independent adaptation of a publicly published Michel Roux Jr recipe. Not affiliated with, sponsored by, or endorsed by Michel Roux Jr.

FINISHING SAUCE · EGGS BENEDICT & ASPARAGUS

A finishing sauce for eggs Benedict & asparagus. The same recipe pairs it with Béarnaise, its béarnaise variation.

Michel Roux Jr's hollandaise for eggs Benedict, asparagus.

On the jar

HOLLANDAISE

Method: stove
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

White Wine Vinegar 10 ml

Ingredients

Butterabout 1¼ cups (250 g)
White Wine Vinegar2 tsp (10 ml)
White Pepper1 tsp cracked (2 g)
Saltgood pinch (1 g)
Egg Yolk4 medium yolks
Lemon Juiceto 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.

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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:

4 kitchens · 4 stars · 4 national awards

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Provenance

Classic French chef who led Michelin-starred Le Gavroche in London for decades before its 2024 closure. Second-generation Roux family cook trained in haute cuisine technique.

Originally published as Hollandaise.

Adapted from a Michel Roux Jr recipe (delicious. magazine / Le Gavroche).

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 delicious. magazine / Le Gavroche (published as “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