hollandaise

Hollandaise is a classic emulsified sauce in French cuisine. It is butter-based and enriched with egg yolks, typically seasoned with lemon juice, salt, and sometimes a pinch of white pepper or cayenne. The name reflects historical Dutch influence on European cooking, though its exact origins are not clearly documented.

The sauce is prepared by whisking egg yolks with acid over gentle heat, usually in a warmed double boiler. When the yolks thicken, melted clarified butter is added very slowly while whisking to form a smooth, pale emulsion. The mixture should be kept warm but not hot enough to scramble the eggs, generally around 60°C (140–150°F). If the sauce breaks, it can often be rescued by whisking in a small amount of hot water or starting a new emulsion and gradually adding the broken sauce back in.

Common uses for Hollandaise include serving with eggs Benedict, steamed asparagus, and poached fish. It also serves as a base for other sauces such as Bearnaise (with tarragon and shallots), Maltaise (with orange), and Mousseline (lightly whipped cream folded in).

Storage and safety notes: Hollandaise is best prepared fresh and kept warm for immediate use. It is sensitive to temperature changes and can separate if overheated or cooled too quickly. If needed, it can be gently reheated in a warm bain-marie while whisking. Because it contains raw yolks, use pasteurized eggs if preferred.