blend · butter emulsion
★★★ KITCHENPrep 10 minFennelwharf Hollandaise
Independent adaptation of a publicly published Yannick Alléno recipe. Not affiliated with, sponsored by, or endorsed by Yannick Alléno.
A chef-cited butter emulsion from the catalog.
Ratio
Ingredients
- Shallot — 10 g échalote (réduction)
- White Wine Vinegar — 10 g vinaigre de vin blanc
- Water — 10 g eau
- White Pepper — 2 g poivre blanc concassé
- Egg Yolk — 50 g jaunes d’œufs
- Shallot — 10 g réduction
- Butter — 150 g beurre doux froid
- Lemon Juice — 10 g jus de citron
- Salt — 2 g sel fin
- Espelette — Espelette/poivre to finish (0.5 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Fennelwharf Hollandaise wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 7 stars · 4 national awards
- Copperway Umami Butter★ STARRED KITCHEN
- Napa Anchovy★★★ KITCHEN
- Bayou Anchovy-GarlicNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Yannick Alléno. French haute. Cited awards include: Michelin 3* (Alléno Paris / Pavillon Ledoyen); Le Chef 100.
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 Yannick Alléno / Celluloidz (œufs Bénédicte) (published as “Sauce Hollandaise”). Full citation lives in Provenance.