Hollandaise Sauce

Posted On: November 9, 2013

Hollandaise sauce is a rich and buttery sauce, with a slight tang added by an acidic component.  It won’t overpower mildly flavored foods and pairs very well with eggs, vegetables, and fish.  It is one of the Mother sauces in French cooking, so called because of the many derivative created by adding or changing ingredients.


  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup clarified butter (ghee) melted
  • Pinch cayenne
  • Pinch salt


Whisk the egg yolks, a teaspoon of cold water and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (the water should not touch the bottom of the bowl). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to . If the sauce gets too thick, whisk in a few drops of warm water before serving.

The following is a list of some of the more common minor sauces derived from Hollandaise.

  • Béarnaise Sauce is made with a strained reduction of vinegar, shallots, fresh tarragon and crushed peppercorns as a replacement for the lemon juice in Hollandaise. Béarnaise and its derivative sauces are often used on steak or other grilled meats and fish.
  • Sauce Choron is a variation of Béarnaise without tarragon, plus added tomato purée.
  • Sauce Foyot is Béarnaise with meat glaze added.
  • Sauce Colbert is Sauce Foyot with the addition of reduced white wine.
  • Sauce Café de Paris is Béarnaise with curry powder added.
  • Sauce Paloise is a version of Béarnaise with mint substituted for tarragon.
  • Sauce Bavaroise is Hollandaise with added cream, horseradish, and thyme.
  • Sauce Crème Fleurette is Hollandaise with crème fraîche added.
  • Sauce Girondine, is Hollandaise with Dijon mustard.
  • Sauce Maltaise is Hollandaise to which blanched orange zest and the juice of blood orange is added.
  • Sauce Mousseline, is made by folding whipped cream into Hollandaise.

Most of these sauces are Paleo friendly and all are gluten free.  I guarantee that they will bring life to your eating pleasures, so experiment and enjoy.

Bon Appétit Y’All.

Since October was National Seafood Month and we’ve got Surf  ‘n Turf promotions at Beetnik, how about trying this meal:

Alaskan Sockeye Salmon, Beef Tenderloin Steak, Spinach and Hollandaise Sauce. …Wow, Surf ‘n Turf for a King.

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