On the jar: Picnic Hollandaise
stove · butter emulsion
★ STARRED KITCHENPrep 10 minCook 15 minSauce 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 — 108 ml
- Water — 108 ml
- Butter — 200 g
- Lemon Zest — 2 g
- Lemon Juice — une pointe de jus de citron
- Salt — 2 g
- Pepper — 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.
Provenance
Jean-François Piège works in French haute cuisine / bistronomie at Le Grand Restaurant; credentials include Michelin 2* (Le Grand Restaurant, Paris).
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.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.