stove · butter emulsion
★ STARRED KITCHENPrep 10 minCook 15 minSplit Hollandaise
Independent adaptation of a publicly published Philippe Etchebest recipe. Not affiliated with, sponsored by, or endorsed by Philippe Etchebest.
Hollandaise from a starred kitchen.
Ratio
Ingredients
- Butter — 200 g
- Egg Yolk — 6 jaunes d'oeufs
- White Wine — 10 cl de vin blanc (100 ml)
- Espelette — piment d'Espelette (0.5 g)
- Lemon Juice — 1 citron jaune
- Salt — sel (2 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
Split 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 · 5 stars · 1 national award
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Philippe Etchebest works in French southwest / bistronomie at Hostellerie de Plaisance; credentials include Michelin 2* (Hostellerie de Plaisance, Saint-Émilion); Meilleur Ouvrier de France 2000.
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 Philippe Etchebest (philippe-etchebest.com, Programme Mentor) (published as “Sauce Hollandaise”). Full citation lives in Provenance.