Traditional Hollandaise sauce can be fiddly and difficult to make, especially if you do not own a double saucepan or have a cook top with inaccurate temperature gauges. This version made in a blender is foolproof and will work every time you make it.
The sauce is one of the five basic mother sauces in the French haute cuisine repertoire. Variations include – Sauce Mousseline, Herb Hollandaise, Mustard Hollandaise, and Maltaise Sauce.
- 3 large egg yolks
- 1 tablespoon lemon juice
- 125g butter, melted
- 2 tablespoons cold water
- salt, to taste
- freshly ground black pepper, to taste
- Place the egg yolks, lemon juice, water and pepper into a blender.
- Blend for 20-30 seconds till light and creamy.
- Melt the butter in the microwave and while the blender is running, gradually add the hot butter. Continue blending for 15-20 seconds after the last of the butter has been added.
- Place the sauce into a saucepan and heat gently over low heat, stirring constantly until it thickens.
- Add salt to taste.
- Keep sauce warm until ready to use in a bowl over simmering water or place, covered, in the fridge until ready to use.
- Sauce can be reheated by microwaving on high for 10 second intervals then removed and whisked until the desired thickness is achieved (usually 20-30 seconds total). If sauce separates on reheating allow to cool slightly to reduce the temperature and whisk continuously until it recombines.
Mustard Hollandaise - 2 tablespoon Dijon mustard. Serve with red or white meat.
Being a mother sauce, hollandaise sauce is the foundation for many derivatives created by adding or changing ingredients. The following is a non-exhaustive listing of such minor sauces.
- The most common derivative is Sauce Béarnaise. It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and (if to taste) crushed peppercorns. Alternatively, the flavourings may be added to a standard hollandaise. Béarnaise and its children are often used on steak or other “assertive” grilled meats and fish.
- Sauce Choron is a variation of béarnaise without tarragon or chervil, plus added tomato purée.
- Sauce Foyot (a.k.a. Valois) is béarnaise with meat glaze (Glace de Viande) 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 Dijon, also known as Sauce Moutarde or 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, also known as Sauce Chantilly, is produced by folding whipped cream into hollandaise.
- If reduced sherry is first folded into the whipped cream, the result is Sauce Divine.
- Madame Benoît’s recipe for Mousseline uses whipped egg whites instead of whipped cream.
- Sauce Noisette is a hollandaise variation made with browned butter (beurre noisette).
- Sauce Bearssoise is hollandaise to which lime juice and zest are added; named after John T. Bearss, who developed the Persian lime variety about 1895.
- Sauce Texainne is hollandaise to which grapefruit juice and zest are added; named for the state of Texas and its famous grapefruit cultivars.