Shallot Lemon Juice Hollandaise

Name: Shallot Lemon Juice Hollandaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (300 ml)
Cuisine: French Classic
Ingredients: about 1¼ cups (250 g) Butter; 2 medium egg yolks Egg Yolk; 2 Tbsp (30 ml) Double Cream; 1 Tbsp shallot (15 ml) Shallot; about 1½ Tbsp (20 ml) Red Wine Vinegar; juice of ½ lemon (15 ml) Lemon Juice; about ¼ tsp (2 g) Sea Salt; ⅛ tsp (0.3 g) Cayenne

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

FINISHING SAUCE · ASPARAGUS, EGGS & FISH

A finishing sauce for asparagus, eggs & fish.

Kerridge's buttermilk-stabilized hollandaise.

On the jar

HOLLANDAISE

Method: stove
Yield: about 1¼ cups
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Double Cream 30 mlShallot 15 mlRed Wine Vinegar 20 mlLemon Juice 15 ml

Ingredients

Butterabout 1¼ cups (250 g)
Egg Yolk2 medium egg yolks
Double Cream2 Tbsp (30 ml)
Shallot1 Tbsp shallot (15 ml)
Red Wine Vinegarabout 1½ Tbsp (20 ml)
Lemon Juicejuice of ½ lemon (15 ml)
Sea Saltabout ¼ tsp (2 g)
Cayenne⅛ tsp (0.3 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.

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Companion jar

Shallot 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:

2 kitchens · 5 stars · 1 national award

Mustard Seed Dressing★ STARRED KITCHENOn the jar: MUSTARD SEED
Lime Honey Chilli Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).

Originally published as Hollandaise (Buttermilk-Stabilized).

Adapted from a Tom Kerridge recipe (Tom Kerridge / tomkerridge.com).

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 Tom Kerridge / tomkerridge.com (published as “Hollandaise (Buttermilk-Stabilized)”). 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.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar