Andy’s Cooking Class: Hollandaise Sauce

Andy Anderson !


Hollandaise is one of the five classic French “mother” sauces. It has a very buttery rich flavor that kicks up any dish it’s used on.

It takes bit of practice (you should have seen my first attempt); however, once you master it, you can use it to make other, what are called “smaller” sauces, such as a béarnaise.

So, you ready… let’s get into the kitchen.

Featured Pinch Tips Video

☆☆☆☆☆ 0 votes
15 Min
15 Min
Stove Top


16 Tbsp
clarified butter, unsalted
1/3 c
white wine vinegar
1/3 c
dry white wine
2 Tbsp
shallots, minced
1 tsp
black peppercorns
3 large
egg yolks
4 Tbsp
lemon juice freshly squeezed
kosher salt, to taste
cayenne pepper, to taste


Step 1 Direction Photo

1Gather your ingredients.

Step 2 Direction Photo

2Melt the butter in a small saucepan over low heat and reserve.

Step 3 Direction Photo

3Chef’s Note: You don’t have to use clarified butter… If you choose to use regular butter, then allow the butter to melt over medium heat, allow the foaming to subside, and then skim off the foam.

Step 4 Direction Photo

4Add the vinegar, wine, shallots, and peppercorns into a saucepan.

Step 5 Direction Photo

5Reduce the liquid until you have three tablespoons of liquid, after straining.

Step 6 Direction Photo

6Chef’s Tip: To extract the most flavor from the shallots and peppercorns, don’t boil, but simmer the liquid. The reduction process should take about 20 minutes.

Step 7 Direction Photo

7Add the egg yolks and vinegar reduction to a non-reactive bowl.

Step 8 Direction Photo

8Chef’s Tip: If you have a double boiler, you could put the yolks and vinegar into it.

Step 9 Direction Photo

9Whisk until combined.

Step 10 Direction Photo

10Place the bowl over a pot of simmering water, or use your double boiler.

Step 11 Direction Photo

11Continue to whisk (without stopping) until the yolks begin to thicken, about 2 to 3 minutes.

Step 12 Direction Photo

12Chef’s Note: The mixture is ready when the whisk begins to leave trails in the yolk mixture.

13Remove from heat.

Step 14 Direction Photo

14Add two tablespoons of the freshly squeezed lemon juice and whisk to combine.

Step 15 Direction Photo

15Begin adding the butter to the mixture a few drops at a time, until it begins to thicken.

Step 16 Direction Photo

16Chef’s Note: If you add the butter too fast, the sauce will break. Be patient… slow and easy is the way to go.

Step 17 Direction Photo

17Add the remainder of the butter in a slow steady stream, while you continue to whisk.

Step 18 Direction Photo

18Chef’s Note: If the mixture begins to cool, return to the simmer water, and continue whisking from there.

Step 19 Direction Photo

19Add the remaining two tablespoons of lemon juice, and season to taste with the kosher salt, and cayenne pepper.

Step 20 Direction Photo

20To keep the sauce warm, place it in a small container, like a measuring cup, and place that into a pan with warm water. Occasionally stir to keep the sauce smooth.

Step 21 Direction Photo

21Keep the faith... and keep cooking.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Eggs
Regional Style: French
Dietary Needs: Wheat Free, Soy Free