Hollandaise Sauce: another basic worth knowing

7 Nov

Among the favorite Sauces that my family ask for when I come to cook for them, the Hollandaise is in the top 3.

Yes indeed, it is a perfect match for fish and they do love fish when they do not eat beef!

As I spent a few days in Groix this Summer, I was lucky enough to be there for my cousin birthday. They had been fishing all time long and brought back a crazy amount of Soles.


They did not ask me to fillet them but they wanted a good sauce rather than a simple squeeze of lemon on top.

So I did an Hollandaise!


  • 2 egg yolks
  • 10 ml of water
  • 125g of butter (clarified if possible)
  • a squeeze of lemon
  • salt and pepper


In a bain-marie or in a heavy bottom pan on low heat, whisk together the egg yolks and water until it gets foamy and start to thicken. You are making a zabaglione by slowly cooking and whisking the egg yolks. Stop whisking once the zabaglione is thick enough which means that you can see the bottom of the pan for a few seconds when you whisk.

Get off the heat and keep on whisking then add little by little the butter and keep on whisking. Either pour the butter melted or add it cut in pieces and let it melt while whisking.

The Hollandaise is homogenous and has a thick but liquid consistency.

Add the lemon juice, salt and pepper. You can even add the lemon zest if you want to have a strong lemon flavor.

Adjust the seasoning and serve it straight away or keep it in a bain-marie before serving.

1-Hollandaise Prep

2-Hollandaise with Soles

Little tip: If you want to serve it later and the sauce splits, put it back on the heat and whisk again. Add a cube of ice, it will help to bring back together the sauce.


Sauce Hollandaise


  • 10ml d’eau
  • 125 g de beurre
  • 1 citron jaune
  • 2 jaunes d’oeufs
  • Sel et Poivre


Dans une casserole à fond épais ou dans un bain-marie,  mélangez les jaunes d’oeufs et l’eau. Faites les cuire à feu doux en fouettant continuellement. Vous êtes en train de préparer un sabayon.

Continuez à fouetter jusqu’à ce que vous puissiez voir le fond de la casserole. Le sabayon est prêt lorsqu’il est épais et aéré, continuez de fouetter hors du feu et incorporez le beurre (clarifié, fondu ou en cubes) petit à petit.

Assaisonnez de sel, poivre et d’un jus de citron. Si vous voulez accentuer le goût, vous pouvez ajouter le zest du citron.

Servez la sauce ou réservez-la au bain-marie jusqu’à son utilisation.

Astuce: si la sauce se dissocie, fouettez-la à feu doux et ajoutez un glaçon pour qu’elle redevienne homogène.

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