Hollandaise Sauce

Name: Hollandaise Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (230 ml)
Cuisine: French Classic
Ingredients: about ½ shallot (10 g) Shallot; 2 tsp white wine vinegar (10 ml) White Wine Vinegar; 2 tsp (10 ml) Water; about ¾ tsp (2 g) White Pepper; about 3 yolks (50 g) Egg Yolk; 10 g Shallot; ⅔ cup (150 g) Butter; 2 tsp lemon juice (10 ml) Lemon Juice; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Espelette

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

FINISHING SAUCE · EGGS BENEDICT

In the published recipe, this is the finishing sauce for eggs Benedict.

Yannick Alléno's hollandaise for eggs Benedict.

On the jar

HOLLANDAISE

Method: blend
Yield: about 1 cup
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

White Wine Vinegar 10 mlWater 10 mlLemon Juice 10 ml

Ingredients

Shallotabout ½ shallot (10 g)
White Wine Vinegar2 tsp white wine vinegar (10 ml)
Water2 tsp (10 ml)
White Pepperabout ¾ tsp (2 g)
Egg Yolkabout 3 yolks (50 g)
Shallot10 g
Butter⅔ cup (150 g)
Lemon Juice2 tsp lemon juice (10 ml)
Saltabout ¼ tsp (2 g)
Espeletteabout ¼ tsp (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.

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Companion jar

Hollandaise Sauce 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:

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Provenance

Yannick Alléno. French haute. Cited awards include: Michelin 3* (Alléno Paris / Pavillon Ledoyen); Le Chef 100.

Originally published as Sauce Hollandaise.

Adapted from a Yannick Alléno recipe (Yannick Alléno / Celluloidz (œufs Bénédicte)).

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 Yannick Alléno / Celluloidz (œufs Bénédicte) (published as “Sauce Hollandaise”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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