Go Back
+ servings
sauce-hollandaise-recipe-picture-with salmon-and-asparagus
Print Recipe
4.85 from 20 votes
Sauce Hollandaise
Recipe for sauce Hollandaise with step by step instructions and many cooking tips. A cooking video and many professional tips will help you to prepare your chef Hollandaise.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Classic Sauces, Sauces
Cuisine: French Recipes
Keyword: Gluten Free Recipes
Servings: 2
Calories: 884kcal
Author: Thomas Sixt
Ingredients
  • 1 pc shallot I take alway Shallot - finer in taste than onions
  • 30 ml dry white wine
  • 80 ml water
  • 1 tbsp white wine vinegar
  • some parsley
  • 1/2 tsp tarragon
  • 1 pc bay leaf
  • 2 pc peppercorns
  • 220 g Butter
  • 2 pc egg yolks
  • some Cayenne pepper
  • some nutmeg
  • salt
  • pepper
Instructions
  • Place the Kitchen Aid beating bowl or another metal bowl in the 80 degree oven and heat for 15 minutes.
  • Prepare reduction: Peel and dice the shallot and bring to the boil with white wine, water, vinegar, parsley, tarragon and bay leaf as well as the peppercorns and reduce to 3-4 tablespoons. Provide the prepared reduction.
  • Heat the butter for the hollandaise sauce, make it foam and clarify to a light brown shade. Pass the butter through a fine sieve and let it temper beside the stove (approx. 90°C).
  • Place the egg yolks in the pre-heated beating bowl, let the Kitchen Aid run at full speed with the beater, slowly add the prepared reduction.
  • Add the clarified brown butter first slowly by the spoonful, then faster - egg yolk and butter should emulsify well and combine. Season the hollandaise sauce with a little chilli or cayenne pepper, salt, pepper and nutmeg.
  • The Hollandaise sauce can be kept warm in the preheated oven at 70-75 degrees for 10-30 minutes without any problems. If necessary, place a small piece of butter on the sauce so that no skin forms.
  • When serving the Hollandaise sauce to asparagus, potatoes or fish, please use preheated plates or a sauce boat so that the tasty, full sauce comes warm to the table.
Notes
The Hollandaise sauce can be kept warm in the oven at 90°C for about 15 minutes. Add a piece of butter to the sauce and you will not get any skin!
Gourmet Tip Sauce Hollandaise and Lobster:
The absolute highlight of the upscale kitchen is the Hummer Thermidor. I glaze the lobster pieces in foamed butter, then fill the lobster pieces into the lobster carcasses and coat them with the Hollandaise sauce. Place briefly under the grill and serve. This makes gourmet hearts beat faster and certainly a good idea for a perfect dinner for two.
lobster, great with Spaghetti and garlic