Main ingredients 🥩
ButterEgg yolksOnionParsley stemsWhole black peppercornsBay leafWaterLemon juiceVinegar
Striker Chef's Hollandaise Sauce
A classic French sauce recipe that uses clarified butter and egg yolks to create a smooth and rich flavor.
🙋 Recommended for
- ⭐ Those who want to master the basic sauce preparation of Western cuisine.
- ⭐ Those who want to make a premium sauce from scratch that goes well with various dishes such as Eggs Benedict.
Ingredients needed 🛒2 servings
- Butter 500g
- Egg yolks 2
- Onion 1/4
- Parsley stems 2
- Whole black peppercorns 5
- Bay leaf 1
- Water 2 tbsp
- Lemon juice 1 tbsp
- Vinegar 1 tsp
Recipe 🍳
- Slowly melt the butter in a double boiler, let the milk solids settle, then separate only the clear clarified butter oil on top.
- In a saucepan, add water, lemon juice, vinegar, chopped onion, parsley stems, whole peppercorns, and bay leaf. Boil to infuse the flavors, then strain, keeping only the liquid.
- Place egg yolks in a bowl, remove the chalaza thoroughly, then gradually add the strained liquid while mixing gently.
- Place the bowl with the yolks over a double boiler of warm water, maintaining a consistent temperature, and stir gently.
- Very slowly drizzle the prepared clarified butter in a thin stream while whisking rapidly to create an emulsion.
- Continue whisking until the butter is fully incorporated and the sauce reaches a thick, smooth consistency.
- Melt the butter and separate the clear clarified butter oil.
- Make an infusion by boiling water, vinegar, lemon juice, onion, and spices, then strain.
- Mix egg yolks with the strained liquid and warm over a double boiler while stirring.
- Gradually add the clarified butter while whisking rapidly to achieve the desired consistency.
Cooking tips 💡
- Be sure to thoroughly remove the chalaza from the egg yolks to prevent the sauce from curdling and ensure a smooth texture.
- Adding too much clarified butter at once can cause the oil and yolks to separate, so always add it little by little while mixing.
- Be careful with the temperature of the double boiler; if it is too high, the eggs may cook, so adjust the heat carefully.
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