Hollandaise is one of the five classical French mother sauces. It is a warm emulsion made by combining egg yolks with clarified butter and an acidic component, commonly lemon juice or a vinegar reduction. A properly made hollandaise is smooth, pale yellow, rich and lightly tangy.
Egg yolks provide water and emulsifying lecithin; clarified butter supplies the fat; and lemon juice or a vinegar reduction contributes acidity and flavour. The yolks are gently warmed and whisked so they thicken before the butter is incorporated gradually. The sauce is an emulsion, not a roux-thickened sauce.
Hollandaise is served with eggs Benedict, asparagus, artichokes, fish and vegetables. Classical derivatives include béarnaise (with a shallot, herb and vinegar reduction), mousseline (lightened with whipped cream), maltaise (with blood-orange elements) and choron (with tomato).
Hollandaise is the parent sauce, usually flavoured with lemon or a simple vinegar reduction. Béarnaise is a derivative flavoured with a reduction containing shallot, tarragon and chervil. Both are warm butter emulsions based on egg yolk.
Hollandaise is temperature-sensitive: excessive heat can scramble the yolks or split the emulsion, while prolonged holding at unsuitable temperatures can create a food-safety risk. Use pasteurized eggs where required or appropriate, follow local food-safety rules for egg-based sauces, prepare in controlled batches and do not rely on acidity alone to make the sauce safe.
Chef’s tip: Add the butter gradually and control the heat throughout. If the sauce becomes too thick, whisk in a little warm water; if it starts to split, a small amount of warm water or a fresh yolk base may help re-emulsify it.
Key distinction: Hollandaise is an egg-yolk-and-butter emulsion; it is not thickened with flour or roux.
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