[ ./recipes/sauces/hollandaise.md ]
★ FRENCH · SAUCES
Hollandaise.
SERVES
5
TOTAL
20m
ACTIVE
20m
LVL
MEDIUM
// SUMMARY
Classic hollandaise, scaled to 250 g butter. The yolk-to-fat ratio is key for a stable emulsion — rule of thumb: ~60 g butter per yolk. With 250 g butter the sauce is richer, more stable, and needs a bit more acidity to balance.
// INGREDIENTS
| 4 | egg yolks | |
| 250 | g | unsalted butter |
| — 1–1.5 tbsp water | ||
| — 1.5–2 tbsp lemon juice (adjust to taste) | ||
| — salt | ||
| — optional: pinch of cayenne or white pepper | ||
| — optional: ½ tsp white wine vinegar (for more depth, closer to classic French technique) | ||
// METHOD
- 01
**Butter:** Melt gently, clarify if you want it cleaner. Keep warm (not hot).
- 02
**Sabayon:** Whisk yolks and water over a bain-marie until thick, pale and airy.
- 03
**Emulsify:** Off the heat, slowly add butter — start very slowly, drop by drop, then a thin steady stream. With more butter you can be a bit more confident once the emulsion has taken.
- 04
**Finish:** Add lemon juice gradually. Season with salt. Adjust texture with a few drops of warm water if needed.
// NOTES
- — Rule of thumb: ~60 g butter per yolk → stable range.
- — With 250 g butter, the sauce is richer and slightly less likely to break.
- — Don't under-season — the amount of butter needs enough acidity to balance.
- — ½ tsp white wine vinegar together with the lemon juice gives more depth (restaurant-level).
// VARIATIONS
- → Sauce Béarnaise: Hollandaise base + a reduction of white wine vinegar, shallots, tarragon and pepper. Fold the herbs into the finished sauce.