Classic Hollandaise Sauce
A French Mother Sauce—Adapted for Precise Induction Cooking
Formerly known as “Dutch sauce,” Hollandaise is a luxurious emulsion of egg yolks, clarified butter, and gentle acidity (lemon juice, white wine, or vinegar reduction), delicately seasoned with salt and white or cayenne pepper. As one of the five French mother sauces, it anchors countless classic preparations—from Eggs Benedict to asparagus, fish, poultry, and steak.
A Brief Culinary History
Hollandaise is widely attributed to François Pierre de la Varenne, author of Le Cuisinier François. De la Varenne broke from Italian-influenced medieval cooking and helped define modern French cuisine in the 17th century—cementing France’s place as a global culinary capital. His techniques and sauces, Hollandaise foremost among them, remain foundational today.
Why This Method Works (Induction Precision)
The Ultra-Tech II 9-inch Gourmet Skillet (316Ti stainless steel) with its thick, heavy-duty base excels at low, stable heat essential for delicate emulsions. Paired with portable induction, it replaces the traditional bain-marie/double boiler, maintaining the ideal yolk-setting range (165–175°F) without scorching or breaking.
Cooking is chemistry. Precise temperature control is the difference between silk and scramble.
Mise en Place (Put Everything in Place)
Mise en place—French for “putting in place”—means measuring, chopping, and organizing all ingredients before heat is applied. This discipline minimizes errors and ensures smooth, confident execution, especially critical with egg-based sauces.
Temperature Guidelines for Eggs
- Egg yolks set: ~165°F
- Maximum gentle heat: 210°F (medium-low)
-
Hollandaise sweet spot: 165–175°F
Avoid high heat to prevent curdling or grainy texture.
Equipment
- 9-inch Ultra-Tech II Gourmet Skillet
- Whisk
- Measuring spoons
Prep Time: 10 minutes
Yield: 10–12 tablespoons
Adapted for precise induction cooking.
EQUIPMENT: 9-inch Ultra-Tech II Gourmet Skillet, Whisk, Measuring Spoons
PREPARATION TIME: 10 Minutes - Makes 10 to 12 Tablespoon Servings
Classic Hollandaise Sauce
Ingredients
- 2 Tbsp apple cider vinegar
- 2 Tbsp fresh lemon juice
- 2 Tbsp purified water (never tap)
- 7 black peppercorns
- 1 small bay leaf
- 1 slice of Florida or Vidalia sweet onion
- 4 egg yolks
- 4 Tbsp unsalted butter, melted
- ½ tsp kosher salt
- ¼ tsp cayenne or white pepper
Important: Do not use tap water in the vinegar reduction—it can introduce bitterness. Purified water only.
Light Hollandaise Sauce
Ingredients
- 2 Tbsp apple cider vinegar
- 2 Tbsp fresh lemon juice
- 2 Tbsp purified water
- 7 black peppercorns
- 1 small bay leaf
- 1 slice of Florida or Vidalia sweet onion
- ¼ cup low-sodium chicken stock (see Healthy Meat and Potatoes, p. 217)
- 1 tsp arrowroot or cornstarch
- 1 egg yolk
Hollandaise Cream Sauce (Variations)
To finished Hollandaise, whisk in 1–2 Tbsp of:
- Crème fraîche
- Heavy cream
- Buttermilk
(Use one, or any combination)
Seafood pairing: add 1–2 tsp Sauternes
Flavor accents: a pinch of celery salt or thinly sliced green onion
Béarnaise Sauce
A classic derivative: Hollandaise Cream Sauce plus 1–2 Tbsp fresh chopped or dried tarragon.
Nutrition (Classic Hollandaise, per tablespoon)
- 87 calories
- 7.2 g fat (≈70% calories)
- 3 g protein
- 5.1 g carbohydrates
- 99 mg cholesterol
-
9 mg sodium
(Does not include cream sauce variations)
